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
  1. 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.
  2. 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. 
  3. Top with the coconut sambal and coriander leaves to serve. Serves 4–6.
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