Seema’s malted vinegar coconut mussels recipe
Created by the Tesco Kitchen
Seema’s malted vinegar coconut mussels and fries is her playful nod to Monica’s Kiwi roots, inspired by the salt-and-vinegar flavours so loved in New Zealand’s fish-and-chip culture. Knowing how much Monica loves that sharp, tangy kick, Seema builds it into plump Scottish mussels simmered in coconut milk, soy and plenty of malt vinegar. With crispy fries and a punchy garlic mayo on the side, it’s a bold but comforting combo.
See method- Serves 2-3
- Takes 50 mins
- 772 calories / serving
- Dairy-free
Ingredients
For the coconut mussels
- 2 tbsp coconut oil
- 1 onion, finely sliced
- 8 garlic cloves, roughly chopped
- 2 tsp whole black peppercorns, crushed
- ½ tsp crushed chillies
- 100ml light soy sauce
- 100ml malt vinegar
- 300ml coconut milk
- 8 fresh bay leaves
- 1kg Tesco Finest live Scottish mussels
For the crispy garlic mayo
- 100ml vegetable oil
- 5 garlic cloves, finely chopped
- 1 large egg
- small handful fresh flat-leaf parsley, roughly chopped
- pinch of salt
- 1 tsp malt vinegar
To serve
- frozen French fries, cooked to pack instructions
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Shop ingredientsEach serving contains
- Energy
- 3200kJ 772.0kcal
- Fat
- 61g
- Saturates
- 24g
- Salt
- 6.5g
- Sugars
- 11g
of the Reference intake
Carbohydrate 22.5gProtein 31.3gFibre 2.2g
Method
- To make the coconut mussels, heat the coconut oil in a large heavy-based saucepan over a medium heat. Add the onion and sauté until translucent. Add the garlic, crushed peppercorns and chillies. Cook for 5 mins until the garlic is softened and lightly toasted. Add the soy sauce and malt vinegar. Bring to the boil, then simmer for 5 mins to reduce slightly. Pour in the coconut milk and add the bay leaves. Bring to a simmer and cook for 15 mins. Add the mussels, increase the heat to high, then cover and cook for 5-7 mins until the shells have opened. Discard any mussels that remain closed.
- For the crispy garlic mayo, heat the vegetable oil in a small pan over a low-medium heat. Add the garlic and cook gently until golden and crispy. Remove from the heat, allow to cool, then strain the oil reserving both the oil and the garlic.
- Blend the egg, garlic oil, parsley, salt, and malt vinegar until thick and emulsified. Thin with a little water if needed, then fold the crispy garlic back in.
- Serve the mussels hot with fries and generous spoonfuls of the crispy garlic mayo on the side.
- Tip: Monica's pani popo is the perfect sweet treat to follow Seema's mussels.
- See more recipes from the Tesco Kitchen
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
