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 of 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.
Source: Recipe Courtesy of Janice Elder, Charlotte, North Carolina; Second Place Winner in the GEM Recipe Contest; and The Great Eastern Mussel Farms, Inc.
