- Creamed Mussels on Toast
- Crispy Mussels
- Half-Shell Delight
- Mejillones Escabechado / Latino Moonshine Mussels
- Mussel Stuffed Mushroom Caps
- Skillet Mussels
- Steamed PEI Mussels
- Warm PEI Mussel Cucumber Salad
- Mussel Gratin
- Mussels Steamed in a Curry Maple Cream
- Mussels and Noodle Bake
- PEI Mussels with Marinated Tomatoes & Fennel
- Spanish-Style Mussels with Chorizo and Tomato
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.