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Ingredients
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Main Ingredients
Optional Garnish
Method
Preparation
- 1
Clean the Mussels
Rinse the PEI mussels under cold water, scrubbing the shells to remove any dirt or debris. Remove the beards (the fibrous strands) by pulling them away from the shell.
- 2
Prepare the Aromatics
Mince the garlic cloves and set aside. Chop the fresh basil leaves and squeeze the juice from the lime.
Cooking
- 3
Cook the Sauce
In a large pot, heat the coconut milk over medium heat. Add the minced garlic and red chili flakes, stirring occasionally until fragrant, about 2 minutes.
- 4
Add Mussels
Add the cleaned mussels to the pot along with the fish sauce and lime juice. Stir to combine, then cover the pot with a lid.
- 5
Steam the Mussels
Allow the mussels to steam for about 5-7 minutes, or until they open. Discard any mussels that do not open.
- 6
Finish with Basil
Once the mussels are cooked, stir in the chopped basil and mix well. Remove from heat.
Serving
- 7
Plate the Dish
Serve the mussels in a deep bowl, pouring the spicy coconut broth over them. Garnish with extra basil leaves and lime wedges.