[ Australian] How to cook Mussels three ways

Ingredients

• 1 kg mussels, scrubbed and de-bearded (see Note)
• 1 lemon, halved

• 170 g ripe tomatoes
• 1 celery stalk, coarsely chopped
• 1 garlic clove, peeled
• 2 tsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• sea salt, to taste
• 1½ platinum gelatin leaves
• 2 tbsp vegetable oil
• 1 tbsp capers in brine, drained and pat dried
• ½ small red capsicum (pepper), halved, seeded and thinly sliced

• 1 small red onion, thinly sliced
• 1 lime, juiced and zested
• 1 small red chilli, halved, seeded and thinly sliced
• pinch of salt
• ½ tsp caster sugar
• 1 tbsp finely chopped coriander leaves, plus extra leaves, to serve
• 1 baby gem lettuce, trimmed and leaves separated

Directions