Warm PEI Mussel Cucumber Salad

Courtesy of Canada's Food Island
Chef Krista MacQuarrie

Ingredients

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)<

Directions

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.