Mussels with Coconut Broth
Number of Servings: 8
5 lb (2.2 kg) fresh PEI Mussels
2 Tbsp (30 mL) cilantro, chopped
2 Tbsp (30 mL) fresh ginger
2 Tbsp (30 mL) Thai or Vietnamese fish sauce
1 1/2 cups (or 1-12 oz can) coconut milk
- 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.
- Heat coconut milk, fish sauce, and ginger at medium high until sauce thickens.
- Add fresh PEI Mussels, cover and cook 5-6 minutes or until mussels open.
- Stir PEI Mussels in the sauce, then sprinkle with chopped cilantro.
- Serve and enjoy!