Chilled Mussels with Coconut Jam

 

 

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

 

  1. Heat a heavy based pan and place mussels into it with nothing else.
  2.  Put the lid on and cook for 3-5 mins, shaking occasionally.
  3.  Remove mussels from heat when it looks like most have opened. Drain through a colander, collecting cooking juices in a bowl.
  4.  Reserve and freeze juices for another recipe, another day. See note.
  5.  While mussels cool down, place remaining ingredients, except coconut, into a small saucepan.
  6.  Heat gently, stirring occasionally until sauce becomes thick and glossy like jam.
  7.  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.
  8.  Refrigerate until required.
  9.  Allow chilli jam to cool.
  10.  When ready to serve, arrange mussels on a platter.
  11.  Reserve a small handful of coconut for garnish, and mix the remaining into the jam.
  12.  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.