Vaisu Mussels with Coconut Mānuka Dressing & Puffed Buckwheat
A reimagined entrée creates a unique version of the traditional Samoan vaisu technique including chilled mussels topped with a dressing of coconut Mānuka tea, whisky-infused Mānuka Honey, pineapple juice and smoked coconut milk.
- Coconut Mānuka tea
- Coconut milk
- Mussels
- Pineapple juice
- Whisky-infused Mānuka Honey
Vaisu is the traditional practice of cooking fish using charcoal to caramelise and smoke the coconut milk. Steamed mussels are then chilled before topping with a vinaigrette made with coconut Mānuka tea, pineapple juice, a little smoked coconut milk and now, with whisky infused Mānuka Honey. “When we tried the whisky-infused Mānuka Honey, we instinctively knew it was the missing piece of the puzzle needed to round off the balance in the dressing for the mussel dish.”
