INGREDIENTS
- 2 lbs fresh PEI Mussels
- 1/4 cup White Wine
- 1 Shallot, thinly sliced
- 1/2 tbsp thinly sliced Ginger
- 1/4 cup regular Coconut Milk
- 2 stalks of Basil, finely chopped
- 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 wine, shallots, and ginger.
- 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 and any mussels that did not open or have a cracked shell.
- Stir in coconut milk and chopped basil. Serve into individual bowls with the broth. Discard any mussel that did not open or has a cracked shell.
