Heat a large saucepan and add the olive oil.
Then add the shallots and garlic and sweat off without colouring over a medium heat.
Add the cider, bring to the boil and cook the shallots for 5 minutes
Add the mussels, stir and put a lid on the pot.
Stir every minute until all the mussels have opened (about 5 minutes).
When the mussels are cooked, add the tomotoe, chopped coriander, coconut, miso and lime juice.
Stir in well and bring back to the boil. And serve.