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.