Warm PEI Mussel Cucumber Salad by Chef Krista MacQuarrie served at Saltscapes Expo 2013
Ingredients:
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2 lb. PEI Mussels, cleaned & beard removed
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1 tsp. Lime zest
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¼ cup Lime juice, freshly squeezed (3-4 limes)
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¼ cup Mirin rice wine
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1 tsp. Asian fish sauce
- 1 ea. Lemongrass stalk, sliced diagonally 1/8-inch thick
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3 ea. Scallions, sliced diagonally 1/8-inch thick
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2 ea. Seedless cucumber, cut into ¼-inch dice
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To taste Salt
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To taste Pepper
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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 mussels that have not opened.
3. Stir in the cucumber and season to taste with salt and pepper. Serve warm topped with a garnish of sliced cilantro.