Mussels grilled with toppings

Tom and I collected heaps of mussels the other day on Little Wanganui headland.

We kept them in salt water for 24 hours so they would spit their sand out, then boiled them till they just opened.

Laid out on a tray, we made various toppings and grilled them:

- lemongrass and soy (my favourite) ! ! !
- garlic, onion, bacon, cream
- garlic, onion, butter
- garlic, onion, chicken salt, butter
- garlic, onion, curry powder, mayo
- garlic, onion, sweet soy

eaten with fresh focaccia