Mussels with Fresh Coconut and Mint

11:32 pm on 27 November 2006

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.

(Makes 24)


  • 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:-

Sauvignon Blanc:

St Clair Wairau Reserve 2006

Matua Valley Paretai 2006

Jackson Estate Grey Ghost 2006


Pinot Gris:

Lake Hayes 2006

From Nine To Noon

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