Mussels with Coconut Crumb Crust

Grilled mussels topped with a buttery coconut brioche crumb, served with a zesty grapefruit and lychee salsa.

Seafood Appetizer Mussels Coconut Simon Rimmer

Estimated Nutrition

Calories

456

kcal / serving

1824 kcal total

Carbs

36.9g

per serving

147.6 g total

Fat

27.1g

per serving

108.4 g total

Protein

16.2g

per serving

64.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

splash

Tabasco Sauce

to taste

Dairy

Butter

softened

Fruits

piece

Pink Grapefruit

peeled and segmented

piece

Lime

juice only

piece

Lychee

canned, drained and chopped

GrainsCereals

150

Brioche

crumbled

NutsSeeds

100

Desiccated Coconut

toasted in a dry frying pan

Coriander

fresh, chopped

clove

Garlic

crushed to a paste

Salt

to taste

Black Pepper

freshly ground, to taste

Seafood

piece

Green Lip Mussels

ready-cooked, bottom half of shell on

Vegetables

piece

Red Chilli

finely chopped

Method

Serve three mussels per plate with a dollop of salsa.

Combine grapefruit segments, lime juice, chilli, lychees, and Tabasco in a bowl to make the salsa.

Preheat the grill to its highest setting.

Grill for 5 to 6 minutes until the topping is golden-brown.

Cover the mussel flesh completely with the breadcrumb mixture.

Place mussels open-side up on a baking tray.

Mix brioche crumbs, coconut, coriander, butter, chilli, garlic, salt, and pepper in a bowl.