2 lbs. fresh PEI Mussels 2 tbsp. Sesame Oil 1 Small Onion, diced 14 oz. can Coconut Milk 3 tbsp. Fish Sauce 3 Limes, juiced 1⁄2 Thai Chili, sliced 2 tbsp. Cilantro Salt to taste
Method
Rinse fresh PEI Mussels under running water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Heat sesame oil in pot and add the onions. Saute? until they are tender then add 1⁄4 cup of coconut milk, bring to a boil and add the mussels. Cover with a lid.
Steam mussels until they open, about 5-7 minutes.
In a bowl, stir together lime juice, coconut milk, fish sauce, and chili. Salt to taste.
Once the mussels are cooked place them in a large bowl and pour the poke sauce over them.
