•  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.