Defrost the mussels if necessary. For the salsa, cut the chilli lengthwise, remove the seeds and wash. Dice one half finely, cut the other into fine strips. Peel and finely dice the shallot and kiwi.
Cut the avocado in half lengthwise and remove the stone. Remove the flesh from the skin and dice finely. Mix chili cubes, shallot, kiwi, avocado and lime juice. Season to taste with salt and pepper.
Peel the garlic and cut into very thin slices. Wash the mussels, dab dry and turn them in flour. Tap off excess flour.
Heat the oil in a frying pan. Fry the mussels for 1-2 minutes on each side. Fry the chilli strips and garlic after turning the mussels. Season the mussels with a little salt and pepper and arrange on the salsa.
Spread chilli and garlic over it.