- 24 New Zealand Greenshell™ Mussels – half shell
- 2 cups diced Pineapple
- 12 Cherry Tomatoes
- 1 cup rough chopped Spring Onions
- 1/2 cup Tom Yum paste
- 3 cups Coconut Cream Cilantro sprigs Lime wedges
Makes enough for 24 mussels
Remove any fibrous tissue from inside the mussels. In a pot, whisk the tom yum with the coconut cream and heat. Whisk well to combine. Add the mussels and simmer to warm. Add the tomatoes, spring onions and pineapple and heat through. To serve, divide between four bowls and garnish with cilantro leaves and a lime wedge.