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Spicy Tomato Mussels with Coconut Sambal

Time: 30 mins
Serves: 4-6
Difficulty: Medium


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


  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.

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