5 lbs (2.25 kg) PEI Mussels 1/2 cup (125 mL) water 1 lime, quartered 1/2 cup (125 mL) tightly packed torn cilantro leaves, divided 1/2 cup (125 mL) regular coconut milk 1 to 2 tbsp (15 to 30 mL) honey, to taste
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, combine the water, the lime juice and rinds, and 1/4 cup of cilantro leaves. 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, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard lime rinds and any mussels that do not open.
Pour in the coconut milk, remaining 1/4 cup of cilantro and honey. Stir well and serve in individual serving bowls with the broth.