Mussels With Fresh Coconut and Mint - 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. 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. 2

   Mix the lemon juice, oil, salt and pepper and spoon a little of this on to each mussel.

3. 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. 4

   Top each mussel with a little shredded mint and coconut shreds. Serve at once.