Soak the rice in a little water and set aside until needed.
Begin cleaning the mussels in cold water, removing the barnacles from the shells as well as the beard.
Peel the prawns and clean the scallops.
Rinse the scallops and the prawns until the water is clean.
Place the seafood in a bowl and set aside.
Place the desiccated coconut, vinegar, salt and Maggi Original Worcestershire Sauce Lazenby in a blender and blend until smooth.
Add to the seafood bowl and coat evenly, allowing marinating in the fridge for 320 minutes.
Heat a skillet pan with oil until extremely hot.
Add the cumin, bay leaves and cinnamon sticks and saute for a few seconds, followed by the onions and green beans.
Add the water and allow to simmer until the beans are slightly cooked.
Add the rice and salt and boil.
Reduce to simmer, cover with a lid and allow to simmer until all the liquid is absorbed and the rice is just cooked.
Drain the seafood of the marinade and arrange the seafood over the rice.
Cover once more and allow to steam for a few minutes until cooked, discarding any unopened mussels.
Season with salt and pepper to taste and serve.
Recipe reprinted with permission of Nestlé® Professional