1 1/2 cups (375ml) white vinegar
3/4 cup (165g) caster sugar
5 red chillies, sliced
525g cherry tomatoes, havled
1kg mussels, cleaned
Coriander leaves to serve
1 coconut, flesh removed, finely chopped
1 tablespoon lime juice
1 small red chilli, chopped
1/2 cup coconut cream
3 spring onions, chopped
Let's make a delicious coconut sambal! Grab your food processor and add in coconut, lime rind, lime juice, chilli, coconut cream, and green onion. Process it until it's roughly chopped, and set it aside.
In a large shallow saucepan over low heat, add vinegar and sugar and stir until the sugar dissolves. Increase the heat to high and add the chilli. Cook for 8 minutes until it's slightly thickened. Then add the tomato and cook for an additional 2-3 minutes until it's just soft.
Next, add in the mussels and cover them with a lid or aluminium foil. Cook them for 3-4 minutes until they open up. Discard any mussels that remain closed.
Now it's time to top the mussels with our yummy coconut sambal and coriander leaves. And voila! You've made a scrumptious dish that's sure to impress your taste buds.