INGREDIENTS

2-1/2 lbs. Canadian Cove mussels
1/4 cup peeled and seeded cucumber, chopped
1/3 cup Hoisin sauce
1 Tbs. grated or minced fresh ginger
1/4 cup finely shredded carrot
1 Tbs. Dijon-style mustard
2 Tbs. minced mint leaves
1 clove garlic, minced
12 Boston or iceberg lettuce leaves
1/4 cup diced green onions

DIRECTIONS
Place mussels in large pot and set over high heat. Add 1 inch of water, cover and steam mussels for 5 minutes. Set aside, covered, and let rest for about 5 minutes, then pour into a roasting pan. Remove mussels from shells and place in mixing bowl. Whisk together Hoisin sauce, fresh ginger, mustard and garlic; add to the mussels, blending well. Add green onions, cucumber, carrot and mint leaves, tossing gently to blend well. Serve mussel mixture wrapped in lettuce leaves.