Ingredients

• 150g/5oz brioche crumbs (you can make your own by blending a brioche in a food processor)
• 100g/3½oz desiccated coconut
• toasted in a dry frying pan
• 1 tbsp chopped fresh coriander
• 1 tbsp softened butter
• 1 red chilli
• finely chopped
• 1 clove garlic
• crushed to a paste with a pinch of salt
• salt and freshly ground black pepper
• 12 green lip mussels
• ready-cooked
• bottom half of the shell on
• 1 pink grapefruit
• peeled
• segmented
• 1 lime
• juice only
• 1 red chilli
• finely chopped
• 12 lychees from a can
• drained
• chopped
• splash Tabasco sauce

Directions

• 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.