Green Thai PEI Mussels
Number of Servings: 2
2 lbs (900 g) PEI Mussels
1/2 cup (125 mL) regular coconut milk
2 tsp (10 mL) green curry paste, or to taste
1 lime, zested and juiced
1/4 cup torn cilantro leaves (optional)
- 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, stir together the coconut milk and curry paste.
- Add the mussels and cover with a lid. Turn the heat to medium-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.
- Add the lime zest and juice and cilantro (if using). Stir well to coat with sauce and serve.