Jamie made this wonderful delight for Fish is the Dish Seafood week.
bunch of fresh mint
1 lime zested & squeezed
1. Make sure your pot is really hot, then add mussels and tonic, putting on the lid to steam.
2. Cook for a couple of mins and when nearly all of the mussels are open add the gin. Cook for 2 mins.
3. Add fresh mint, lime and cucumber and serve.
Serve with crusty bread and an ice cold glass of gin & tonic.