Serve as a starter or as part of a seafood platter.
Ingredients
1 kg | Cooked mussels, in their shells (Main) |
Summer salsa
1 cup | Peach, rockmelon or pawpaw, finely diced |
4 Tbsp | Coriander leaves, chopped |
4 Tbsp | Lime juice |
1 pinch | Salt |
1 pinch | Sugar |
1 tsp | Chilli, seeded and finely diced |
Directions
- Remove one half shell from each mussel. With a sharp knife, cut the piece holding the mussel to the remaining shell. This makes them easier to eat.
- Combine the ingredients for the salsa. Just before serving, spoon the salsa over each mussel and arrange on a serving plate.