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Tourism PEI

Warm PEI Mussel Cucumber Salad

Courtesy of Canada's Food Island
Chef Krista MacQuarrie


  • 2 lb PEI Mussels, cleaned & beard removed
  • 1 tsp Lime zest
  • ¼ cup Lime juice, freshly squeezed (3-4 limes)
  • ¼ cup Mirin rice wine
  • 1 tsp Asian fish sauce
  • 1 Lemongrass stalk,sliced diagonally 1/8-inch thick
  • 3 Scallions, sliced diagonally 1/8-inch thick
  • 2 Seedless cucumbers, cut into 1/8-inch dice
  • To taste Salt
  • To taste Pepper
  • ¼ cup Cilantro, sliced (for garnish)


1. Place pot over medium heat. Add the lime zest and juice, mirin, fish sauce, lemongrass, and scallions; stir to combine.

2. Bring to a simmer; add the mussels. Cover, and let simmer, stirring occasionally until the mussels have opened, 6 to 8 minutes. Remove from heat and discard any unopened mussels.

3. Stir in the cucumber and season to taste with salt and pepper. Serve warm topped with a garnish of sliced cilantro.

Warm PEI Mussel Cucumber Salad