5 lbs (2.25 kg) PEI mussels 2 carrots, peeled and grated 1/4 head cabbage, thinly sliced 1/2 cup (125 mL) sherry 1 Tbsp (15 mL) rice vinegar 1/4 cup (60 mL) plum sauce
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 cabbage, carrots, sherry and rice vinegar. Bring to a boil.
Add the mussels and pour plum sauce over top. Cover with a lid, Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 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. For a complete meal, serve with steamed rice.