spicy tomato mussels with coconut sambal
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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