Mussels With Fresh Coconut and Mint - New Zealand - mussels

Method

• 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.
• 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.