Warm PEI Mussel Cucumber Salad

Recipes & Cooking Tips

Warm PEI Mussel Cucumber Salad by Chef Krista MacQuarrie served at Saltscapes Expo 2013


  • 2 lb. PEI Mussels, cleaned & beard removed

  • 1 tsp. Lime zest

  • ¼ cup Lime juice, freshly squeezed (3-4 limes)

  • ¼ cup Mirin rice wine

  • 1 tsp. Asian fish sauce

  • 1 ea. Lemongrass stalk, sliced diagonally 1/8-inch thick
  • 3 ea. Scallions, sliced diagonally 1/8-inch thick

  • 2 ea. Seedless cucumber, cut into ¼-inch dice

  • To taste Salt

  • To taste Pepper

  • ¼ cup Cilantro, sliced (for garnish)

1. Place pot over medium heat. Add the lime zest and juice, mirin, fish sauce, lemongrass, and scallions; stir to combine.

2. Bring to a simmer; add the mussels. Cover, and let simmer, stirring occasionally, until the mussels have opened, 6 to 8 minutes. Remove from heat and discard mussels that have not opened.

3. Stir in the cucumber and season to taste with salt and pepper. Serve warm topped with a garnish of sliced cilantro.