Recipe courtesy of PEI Mussels
lb (1 kg) fresh PEI Mussels
cup (60 mL) white wine
tsp (5 mL) finely chopped red onions
tbsp (60 mL) sweet Thai chili sauce
tbsp (30 mL) fresh chopped cilantro
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.
In a sauté pan place your mussels then add the white wine, red onions, sweet chili sauce and the cilantro.
Finish with the squeeze lime and drop it on top.
Cover pan and allow to steam until mussels start to open up.
Sautè the pan occasionally to ensure the chili sauce coats all the mussels. Discard any mussels that do not open.
Serve mussels and sauce in a large oval bowl. For extra zing, try adding freshly squeezed lime to the dish. Serve with your favorite bread for dipping in that incredible sauce.
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