Recipe courtesy of PEI Mussels
lb (2.2 kg) fresh PEI Mussels
tbsp (30 mL) cilantro, chopped
tbsp (30 mL) fresh ginger
tbsp (30 mL) Thai or Vietnamese fish sauce
cup (or 1-12 oz can) coconut milk
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Heat coconut milk, fish sauce, and ginger at medium high until sauce thickens.
Add fresh PEI Mussels, cover and cook 5-6 minutes or until mussels open.
Stir PEI Mussels in the sauce, then sprinkle with chopped cilantro.
Serve and enjoy!
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