Sweet and Sour PEI Mussels

Ingredients

• 5 lbs (2.25 kg) fresh PEI Mussels
• 14 oz (400 mL) can of pineapple chunks in juice
• 1 green pepper, thinly sliced
• 1 red pepper, thinly sliced
• 1/2 cup (125 mL) sweet and sour sauce

Method

1. 1

   Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.

2. 2

   Strain pineapples, reserving the juice. Set the pineapple aside.

3. 3

   In a large pot set over medium-high heat, combine the pineapple juice and peppers. Bring to a boil.

4. 4

   Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.

5. 5

   Pour in the reserved pineapples and sweet and sour sauce. Stir mussels well to coat and serve. For a complete meal, serve with steamed rice.