Prep 15 mins
Cook 15 mins
This makes another excellent nibble to accompany tropically inspired cocktails, but will also work if you dress the mussels and serve several as a starter. Serve with a Sauvignon Blanc. from Radio New Zealand
- 24 fresh mussels, in the shell
- 2 lemons, juice of
- 2 tablespoons olive oil
- salt & freshly ground black pepper
- 1 bunch of fresh mint, shredded
- 1 coconut
- Steam open the mussels by placing them in a saucepan with ½ cup water. As the water comes to the boil, keep the lid on the pan until all the mussels have popped open. Remove from the pan. Let them cool a little, then remove the top shell of each.
- Mix the lemon juice, oil, salt and pepper and spoon a little of this on to each mussel.
- Crack the coconut open by hitting it hard around the circumference with a hammer or cleaver. Discard the water in the centre and, using a potato peeler or a very sharp knife, cut curls or shreds of coconut flesh.
- Top each mussel with a little shredded mint and coconut shreds. Serve at once.