Serves 2, or many as finger food.
1kg POT READY MUSSELS
2 RIPE TOMATOES, ROUGHLY CHOPPED
2 TBSP FISH SAUCE
2 TBSP PALM SUGAR
¼ CUP SWEET CHILLI SAUCE
ZEST OF 1 LIME
¾ CUP SHREDDED COCONUT, TOASTED FOR 5 MINS AT 180C
- Heat a heavy based pan and place mussels into it with nothing else.
- Put the lid on and cook for 3-5 mins, shaking occasionally.
- Remove mussels from heat when it looks like most have opened. Drain through a colander, collecting cooking juices in a bowl.
- Reserve and freeze juices for another recipe, another day. See note.
- While mussels cool down, place remaining ingredients, except coconut, into a small saucepan.
- Heat gently, stirring occasionally until sauce becomes thick and glossy like jam.
- While sauce is reducing, remove 2nd shell from mussels so that the meat is in a half shell like an oyster. If some mussels are very small, double them up, using 2 small mussels in one half shell.
- Refrigerate until required.
- Allow chilli jam to cool.
- When ready to serve, arrange mussels on a platter.
- Reserve a small handful of coconut for garnish, and mix the remaining into the jam.
- Spoon a small dollop of coconut jam onto each mussel, and scatter with remaining toasted coconut to serve.
NOTE: As the mussel shells open, the liquid inside will remain in the pan. It is a pure, salty and very flavoursome seafood stock. Mixed 50/50 with water it’s a superb base for all seafood soups and sauces.