PEI Mussels Filipino-Style
Number of Servings: 4-6
5 lbs (2.25 kg) fresh PEI Mussels
1 red pepper, thinly sliced
2 shallots, thinly sliced
1/2 cup (125 mL) coconut water
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) sodium-reduced soy 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 red pepper, shallots, coconut water, rice vinegar and soy 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, 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 and transfer to a large serving bowl together with the broth.