Mussels With Fresh Coconut and Mint - New Zealand

Total Time
30mins
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

Ingredients Nutrition

  • 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

Directions

  1. 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.
  2. Mix the lemon juice, oil, salt and pepper and spoon a little of this on to each mussel.
  3. 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.
  4. Top each mussel with a little shredded mint and coconut shreds. Serve at once.

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