Mussels three ways | “When you have fantastic produce like these super fresh mussels, it’s really easy to create delicious food without too much effort. Here I serve them straight up with a squeeze of lemon, in lettuce cups with a ceviche dressing and in the half shell with gazpacho jelly and crispy capers. To make it even easier when you're entertaining, prepare the gazpacho jelly the night before.” Rachel Khoo, Rachel Khoo's Kitchen Notebook Melbourne