Greenshell mussels with a coriander & lime glaze

	

    * 24 greenshell mussels, cleaned (fresh)
    * 1/2 cup white wine
    * 1 tablespoon fresh ginger, minced
    * 2 spring onions, finely chopped
    * 2 tablespoons diced red pepper
    * 2 tablespoons minced garlic
    * 2 tablespoons minced red onion
    * 2 tablespoons coriander, chopped
    * 4 tablespoons lime juice
    * 6 tablespoons olive oil
    * salt & freshly ground pepper
    * 24 baby Cos lettuce leaves

Makes 4 entree servings

Directions
Place the mussels and the wine in a pan over a high heat and cook, stirring frequently, until the mussels just begin to open. With a slotted spoon, remove the mussels to a plate as they open. Discard any mussels that don't open.

Remove the mussels from their shells and place in a bowl.

Into another bowl add the ginger, spring onion, red pepper, garlic, red onion, coriander, lime juice, vinegar and oil, mix together and season to taste.

Serve the mussels in baby cos leaves, with a teaspoon of lime glaze on top.

Recipes & Photography - Garth Hokianga