24 New Zealand Greenshell™ Mussels (frozen half shell)
100 gms finely diced very ripe cherry tomatoes
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1 piece fine minced chili
½ tablespoon sesame oil
½ tablespoon fish sauce
Juice and zest of a lime
2 tablespoons fresh chopped coriander
2 tablespoons chopped green onion
6 water chestnuts, peeled and diced
1. Steam the mussels until just cooked, set aside and allow to cool.
2. For ease in eating, carefully slide a paring knife under the mussel meat to loosen the shell from the abductor muscle, placing the meat back on to the shell.
3. Mix all salsa ingredients together and spoon onto cold mussels.
4. Garnish with ground black sesame seeds.