2 lbs (900 g) PEI Mussels 1/2 cup (125 mL) regular coconut milk 2 tsp (10 mL) green curry paste, or to taste 1 lime, zested and juiced 1/4 cup torn cilantro leaves (optional)
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, stir together the coconut milk and curry paste.
Add the mussels and cover with a lid. Turn the heat to medium-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.
Add the lime zest and juice and cilantro (if using). Stir well to coat with sauce and serve.