Vaisu Mussels with Coconut Mānuka Dressing & Puffed Buckwheat
A reimagined version of the traditional Samoan vaisu technique, this dish uses chilled mussels topped with a dressing of coconut Mānuka tea, whisky-infused Mānuka Honey, pineapple juice and smoked coconut milk.
- Mussels
- Coconut Mānuka tea
- Pineapple juice
- Puffed buckwheat
- Seaweed
- Smoked coconut milk
- Whisky-infused Mānuka Honey
Vaisu is a traditional practice that is hardly used today. It’s a method of cooking fish using charcoal to caramelise and smoke the coconut milk. We steamed our mussels and chilled them before topping with a vinaigrette made with coconut Mānuka tea, whisky-infused Mānuka Honey, pineapple juice with a little smoked coconut milk. This is topped with puffed buckwheat seasoned with seaweed.
