The following recipe is provided by John Bil, Ship to Shore Restaurant in Malpeque Bay, PEI.

Ingredients:

2 pounds (900 g) live mussels
4 ounces (125 g) fish sauce
4 ounces (125 g) fresh lime juice
2 tablespoons (30 mL) granulatedsugar
1 shallot, finely chopped
6-8 sprigs fresh coriander stems, diced
4 Thai hot red peppers, finely chopped
Arugula
Tomato

Directions:

Cook mussels until they are fully open, and the meat is firm. Pull mussels from shells.

Mix fish sauce, lime juice and sugar well. Add remaining ingredients.

Toss mussel meats with sauce. Refrigerate for an hour before serving; serve on a bed of arugula, with a slice of tomato. Makes 2-4 servings.