Grind the sesame seeds together with the sea salt in a pestle and mortar.
Heat the oil in a pan and add the garlic, shallots and lemon zest to cook for 2 minutes. Add the mussels with the rice vinegar, maple syrup and water and cook until the mussels have opened which should be no longer than 2 minutes. Using a slotted spoon remove the mussels and set aside to stay warm. Add the Chinese greens to cook for a couple of minutes.
Serve the mussels over the Chinese greens with a sprinkle of sesame seeds and coriander.
Note: Ten mussels, weighing approximately 80g supply nearly 4 times the iron that the same weight of fillet steak does. They're also a good source of zinc, calcium and magnesium.
Makes 4 servings