Mussels with coconut crumb crust
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Something for the Weekend
Method
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Preheat the grill to its highest setting.
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Place the brioche breadcrumbs, toasted coconut, coriander, butter, chilli, garlic and salt and freshly ground black pepper into a bowl and mix together well.
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Place the mussels, open-side up, onto a baking tray. Place a spoonful of the breadcrumb mixture into each mussel to cover the mussel flesh completely. Place under the grill and cook for 5-6 minutes, or until the topping is golden-brown.
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For the salsa, place the grapefruit segments, lime juice, chilli, chopped lychees and Tabasco into a bowl and mix well.
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To serve, place three mussels onto each plate and serve a dollop of salsa alongside.
Ingredients
- 150g/5oz brioche crumbs (you can make your own by blending a brioche in a food processor)
- 100g/3½oz desiccated coconut, toasted in a dry frying pan
- 1 tbsp chopped fresh coriander
- 1 tbsp softened butter
- 1 red chilli, finely chopped
- 1 clove garlic, crushed to a paste with a pinch of salt
- salt and freshly ground black pepper
- 12 green lip mussels, ready-cooked, bottom half of the shell on
For the salsa
- 1 pink grapefruit, peeled, segmented
- 1 lime, juice only
- 1 red chilli, finely chopped
- 12 lychees from a can, drained, chopped
- splash Tabasco sauce
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