Quick Coconut PEI Mussels
Number of Servings: 4-6
5 lbs (2.25 kg) fresh PEI Mussels
1/2 cup (125 mL) white wine
2 shallots, thinly sliced
1 Tbsp (15 mL) thinly sliced ginger
3/4 cup (180 mL) regular coconut milk
4 stalks of basil, finely chopped
- 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 wine, shallots and ginger.
- 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 any mussels that do not open.
- Stir in coconut milk and chopped basil. For a complete meal, ladle the mussels and broth over cooked rice noodles.