Coconut Mussels

Recipe courtesy of PEI Mussels

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.

Directions

1. Rinse the mussels under cold running water, gently moving them around with your hands.
2. In a large pot, combine the wine, shallots, and ginger.
3. Add the mussels and cover with a lid. Turn the heat to high and cook for 7 minutes, or until steam pours from the lid for 15 seconds. Remember – no peeking and keep that lid on.
4. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that did not open or have a cracked shell.
5. 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.
6. Garnish with freshly-squeezed lime juice, if desired.