INGREDIENTS
- 2 lbs fresh PEI Mussels
- 2 tbsp. Extra-Virgin Olive Oil
- 2 Garlic Cloves, chopped
- 1 Onion, chopped
- 1/2 cup Lime Juice
- 1/2 cup Sriracha
- 1/4 cup Honey
- 2 Thai Chilies, diced
- 1/2 tsp. Kosher Salt
- 1 Cup Light Beer
- 1/4 Cup Green Onions, chopped (optional)
- Flatbread to soak up the yummy broth
HOW-TO-COOK
- Rinse the mussels under cold running water, gently moving them around with your hands.
- Heat oil in large pot over medium heat. Add garlic and onion, sauté until softened.
- Add Lime Juice, Sriracha, Honey, Thai Chilies and Kosher Salt. Let simmer for 2 minutes, then add beer to pot and stir.
- 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. While mussels are steaming, warm the flatbread and chop the green onions.
- Remove from heat and let sit, covered, for about 1 minute.
- Stir and pour into individual bowls with the broth. Discard any mussel that did not open or has a cracked shell. Sprinkle with green onions, and serve with warm flatbread and lime wedges.
