2 lbs (900 g) PEI mussels 1 carrot, peeled and grated 1 lime, zested and juice 1/2 cup (125 mL) water 4 tsp (20 mL) fish sauce 1 tbsp (15 mL) white sugar
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.