Asian

Thai mussels with sweet potato

Name: Thai mussels with sweet potato
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: /asian
Ingredients: 750g sweet potatoes, peeled; 1.5kg black mussels; 2 tablespoons vegetable oil; 3 eschalots, finely sliced; 3 garlic cloves, finely sliced; 1 red chilli, finely sliced; 2 tablespoons fish sauce; 1 tablespoon sugar; 3 tablespoons sweet chilli sauce; Handful of basil leaves; Handful of mint leaves; Handful of coriander sprigs; 2 tablespoons lime juice, plus 1 extra lime, cut into wedges; Steamed white medium grain rice, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

Sweet potatoes give this hearty mussels dish a hint of sweetness.

750g sweet potatoes, peeled
1.5kg black mussels
2 tablespoons vegetable oil
3 eschalots, finely sliced
3 garlic cloves, finely sliced
1 red chilli, finely sliced
2 tablespoons fish sauce
1 tablespoon sugar
3 tablespoons sweet chilli sauce
Handful of basil leaves
Handful of mint leaves
Handful of coriander sprigs
2 tablespoons lime juice, plus 1 extra lime, cut into wedges
Steamed white medium grain rice, to serve

Method

1.

Cut sweet potato into large bite-sized chunks. Cook in a pan of simmering salted water for 10-15 minutes until tender, then drain.
2.

Scrub mussels, pull out the beards and discard any that don’t close when sharply tapped.
3.

Heat oil, eschalot, garlic, chilli and 1 cup (250ml) water in a heavy lidded pan over medium-high heat. Bring to the boil.
4.

Throw in the mussels, cover tightly and cook for a minute or 2, shaking the pan. Lift out any opened mussels with tongs and set aside. Cover again and repeat, discarding any mussels that haven’t opened after this time.
5.

Add sweet potato, fish sauce, sugar and chilli sauce to broth and heat through, stirring.
6.

Return opened mussels to pan. Add herbs and lime juice, tossing well. Serve at once, with lime wedges and steamed rice.