spicy tomato mussels

Name: spicy tomato mussels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 46
Cuisine: Global
Ingredients: 525 grams cherry tomatoes, halved; 5 long red chillies, sliced; 1 coconut, flesh removed and finely chopped; 46 servings coconut sambal; 125 milliliters ½ cup coconut cream; 1 leave coriander (cilantro) to serve; 3 green onions (scallions), chopped; 1 Tbsp lime juice; 1 Tbsp finely grated lime rind; 1 kg mussels, cleaned; 1 small red chilli, chopped; 165 grams ¾ cup caster (superfine) sugar; 375 milliliters 1½ cups white vinegar

You can never have too many hor d'oeuvre recipes, so give spicy tomato mussels If you have coconut cream, caster sugar, coriander leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Coconut Cream

Green Onions

Lime Juice

Lime Peel

Coconut

Chili Pepper

Equipment you will use

Food Processor

Place the vinegar and sugar in a large, shallow saucepan over low heat and cook, stirring, for 23 minutes or until the sugar is dissolved.

Ingredients you will need

Vinegar

Sugar

Equipment you will use

Sauce Pan

Add the chilli and increase the heat to high. Cook for 8 minutes or until thickened slightly.

Ingredients you will need

Chili Pepper

Add the tomato and cook for a further 23 minutes or until just soft.

Ingredients you will need

Tomato

Add the mussels, cover with a lid or aluminium foil and cook for 34 minutes or until the mussels open, discard any unopened mussels.Top with the coconut sambal and coriander leaves to serve.

Ingredients you will need

Coriander

Coconut

Mussels

Equipment you will use

Aluminum Foil

Serves 46.

Equipment

Food Processor

Sauce Pan

Aluminum Foil

Ingredients

Servings:

525grams

cherry tomatoes, halved 5

long red chillies, sliced 1

coconut, flesh removed and finely chopped 46servings

coconut sambal 125milliliters

½ cup coconut cream 1leave

coriander (cilantro) to serve 3

green onions (scallions), chopped 1Tbsp

lime juice 1Tbsp

finely grated lime rind 1kg

mussels, cleaned 1small

red chilli, chopped 165grams

¾ cup caster (superfine) sugar 375milliliters

1½ cups white vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Tyler Winery Santa Barbara County Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 30 dollars per bottle.