Mussels with Fresh Coconut and Mint
Ingredients
24 fresh mussels in the shell
juice of 2 lemons
2 tablespoons olive oil
salt and freshly ground black pepper
1 coconut
bunch of mint, shredded
Description
Fresh mussels can be gathered from the rocks at beaches around New Zealand. The lemon juice, fresh mint and coconut I have added give the mussels a lively contemporary taste. I originally made this recipe as a nibble to accompany a tropically inspired martini, but it would also work if you serve several as a starter.
Method
Steam open the mussels by heating 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 together and spoon a little of this dressing 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 coconut flesh and a little shredded mint. Serve at once.
Makes 24
Categories
now to save this recipe to 'My Recipes'
Already joined up? 
