X
Recipe Image

Spicy Tomato Mussels with Coconut Sambal


Time: 251 mins
Serves: 4-6
Difficulty: Medium

Ingredients:

1 1/2 cups (375ml) white vinegar
3/4 cup (165g) caster (superfine) sugar 5 long red chillies, sliced
525g cherry tomatoes, halved
1kg mussels, cleaned
Coriander leaves, to serve

Coconut Sambal
1 coconut, flesh removed, finely chopped 1 tablespoon lime juice
1 small red chilli, chopped
1/2 cup (125ml) coconut cream
3 green onions (scallions), chopped

Method:

  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.
  3. 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.
  4. 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.


Spaghetti with prawns, cherry tomatoes & rocket

Vintage Harvest Tomato Sauce

Barley Tomato Salad

Chilli and tomato fish


“The day the stuff gets picked, is the day it arrives in store. We call that just in time, I call that legendary.”

Find Out More