Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 4
Preheat the grill to its highest setting.
Place the brioche breadcrumbs, toasted coconut, coriander, butter, chilli, garlic and salt and freshly ground black pepper into a bowl and mix together well.
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.
For the salsa, place the grapefruit segments, lime juice, chilli, chopped lychees and Tabasco into a bowl and mix well.
To serve, place three mussels onto each plate and serve a dollop of salsa alongside.
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