Vietnamese Steamed Mussels
Number of Servings: 2
2 lbs (1 kg) fresh PEI Mussels
1 carrot, peeled and grated
1 lime, zested and juice
1/2 cup (125 mL) water
4 tsp (20 mL) fish sauce
1 Tbsp (15 mL) white sugar
- 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 carrot, lime zest and juice, water, sugar and fish sauce. 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, 5 to 6 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. Transfer into two serving bowls. This recipe is both sweet and sour at the same time.