spicy tomato mussels
with coconut sambal
- 1½ cups (375ml) white vinegar
- ¾ cup (165g) caster (superfine) sugar
- 5 long red chillies, sliced
- 525g cherry tomatoes, halved
- 1kg mussels, cleaned
- coriander (cilantro) leaves, to serve
coconut sambal
- 1 coconut, flesh removed and finely chopped
- 1 tablespoon finely grated lime rind
- 1 tablespoon lime juice
- 1 small red chilli, chopped
- ½ cup (125ml) coconut cream
- 3 green onions (scallions), chopped
- To make the coconut sambal, place the coconut, lime rind, lime juice, chilli, coconut cream and green onion in a food processor and process until roughly chopped. Set aside.
- Place the vinegar and sugar in a large, shallow saucepan over low heat and cook, stirring, for 2–3 minutes or until the sugar is dissolved. Add the chilli and increase the heat to high. Cook for 8 minutes or until thickened slightly. Add the tomato and cook for a further 2–3 minutes or until just soft. Add the mussels, cover with a lid or aluminium foil and cook for 3–4 minutes or until the mussels open, discard any unopened mussels.
- Top with the coconut sambal and coriander leaves to serve. Serves 4–6.
© DONNA HAY GROUP
