Mussels with Fresh Coconut and Mint
This makes an excellent nibble to accompany tropically inspired cocktails, but will also work if you dress the mussels and serve several as a starter.
- 24 fresh mussels in the shell
- juice of 2 lemons
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- 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.
Suggested Wines To Go With Today's Recipe:-
St Clair Wairau Reserve 2006
Matua Valley Paretai 2006
Jackson Estate Grey Ghost 2006
Lake Hayes 2006