Mussels With Fresh Coconut and Mint - New Zealand |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
24 fresh mussels, in the shell |
2 lemons, juice of |
2 tablespoons olive oil |
salt & freshly ground black pepper |
1 bunch fresh mint, shredded |
1 coconut |
Directions:
1. Steam open the mussels by placing them in a saucepan with 1/2 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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