Eggroll Mussels PEI-Style
Number of Servings: 4-6
5 lbs (2.25 kg) fresh PEI Mussels
2 carrots, peeled and grated
1/4 head cabbage, thinly sliced
1/2 cup (125 mL) sherry
1 Tbsp (15 mL) rice vinegar
1/4 cup (60 mL) plum sauce
- 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 cabbage, carrots, sherry and rice vinegar. Bring to a boil.
- Add the mussels and pour plum sauce over top. 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 mussels well to coat with sauce. For a complete meal, serve with steamed rice.