Cilantro Lime Mussels
Number of Servings: 4-6
5 lbs (2.25 kg) fresh PEI Mussels
1/2 cup (125 mL) water
1 lime, quartered
1/2 cup (125 mL) tightly packed torn cilantro leaves, divided
1/2 cup (125 mL) regular coconut milk
1 to 2 Tbsp (15 to 30 mL) honey, to taste
- 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 water, the lime juice and rinds, and 1/4 cup of cilantro leaves. 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, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard lime rinds and any mussels that do not open.
- Pour in the coconut milk, remaining 1/4 cup of cilantro and honey. Stir well and serve in individual serving bowls with the broth.