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Vietnamese Steamed Mussels

  • 10 m
  • ·
  • 2 Servings
  • ·
  • Print

Recipe courtesy of PEI Mussels.

Ingredients

- 2 Servings +

Directions

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 large pot set over medium-high heat, combine the carrot, lime zest and juice, water, sugar and fish sauce. Bring to a boil.

Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 5 to 6 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.

Stir mussels well to coat with sauce. Transfer into two serving bowls. This recipe is both sweet and sour at the same time.

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