INGREDIENTS
- 2 lbs fresh PEI Mussels
- 1/4 cup Water
- 1 Lime, quartered
- 1/4 cup tightly packed torn Cilantro Leaves, divided
- 1/4 cup regular Coconut Milk
- 1 tbsp Honey, to taste
- Crusty bread to soak up the yummy broth
HOW-TO-COOK
- Rinse the mussels under cold running water, gently moving them around with your hands.
- In a large pot, combine the water, the lime juice and rinds, and half of the cilantro leaves. Bring to a boil.
- Add the mussels and cover with a lid. Turn the heat to high and cook for 7 minutes or until steam is pouring out from the lid for 15 seconds. Remember – no peeking and keep that lid on.
- Remove from heat and let sit, covered, for about 1 minute.
- Discard lime rinds. Next, pour in the coconut milk, remaining cilantro and honey. Stir well and serve into individual bowls with the broth. Discard any mussel that did not open or has a cracked shell.
