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Mussels With Fresh Coconut and Mint - New Zealand

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“This makes another excellent nibble to accompany tropically inspired cocktails, but will also work if you dress the mussels and serve several as a starter. Serve with a Sauvignon Blanc. from Radio New Zealand”

Ingredients Nutrition

  • 24 fresh mussels, in the shell
  • 2 lemons, juice of
  • 2 tablespoons olive oil
  • salt & freshly ground black pepper
  • 1 bunch of fresh mint, shredded
  • 1 coconut


  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. Mix the lemon juice, oil, salt and pepper and spoon a little of this on to each mussel.
  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. Top each mussel with a little shredded mint and coconut shreds. Serve at once.

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