5 lbs (2.25 kg) PEI mussels 1/2 cup (125 mL) white wine 2 shallots, thinly sliced 1 tbsp (15 mL) thinly sliced ginger 3/4 cup (180 mL) regular coconut milk 4 stalks of basil, finely chopped
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 wine, shallots and ginger.
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 any mussels that do not open.
Stir in coconut milk and chopped basil. For a complete meal, ladle the mussels and broth over cooked rice noodles.