Mariniere of mussels with baked sweet potato chips

Name: Mariniere of mussels with baked sweet potato chips
Yield: 4
Ingredients: 800g sweet potato, peeled, cut into chips; 140ml extra virgin olive oil; 4 eschalots, finely chopped; 3 thyme sprigs, leaves pickled; 3 garlic cloves, thinly sliced; 1 cup (250ml) dry white wine; 2kg mussels, cleaned and debearded; 1 handful basil leaves, plus extra to serve

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by Shannon Bennett

Chef

Feb 24, 2000

Step up your healthy midweek meal game with mussels and sweet potato chips. Easy to make and absolutely tasty.

800g sweet potato, peeled, cut into chips
140ml extra virgin olive oil
4 eschalots, finely chopped
3 thyme sprigs, leaves pickled
3 garlic cloves, thinly sliced
1 cup (250ml) dry white wine
2kg mussels, cleaned and debearded
1 handful basil leaves, plus extra to serve

Method

1.

Preheat the oven to 200°C (fan-forced). Toss sweet potato fries in 1/3 cup (80ml) oil and season. Divide fries between two paperlined baking trays. Roast, turning halfway, for 35 minutes or until crisp. Cover with foil and set aside. Return to oven for 5 minutes before serving to warm.
2.

Heat remaining ¼ cup (60ml) olive oil in a heavy-based saucepan. Add the eschalot and cook over medium-high heat for 4 minutes or until soft and translucent. Add the thyme and garlic, then cook for a further minute until fragrant.
3.

Add the wine and mussels then cover. Cook, shaking the pot occasionally, for 4-5 minutes until mussels have opened. Serve mussels topped with extra basil and chips on the side.