Thai Mussels 

with Sweet Potato


750gr Sweet Potato

2kg of Kinkwawooka Live pot ready Mussels

2 tbsp vegetable oil

3 finely chopped spring onions

3 cloves garlic

1 red chilli finely sliced

2 tbsp fish sauce 

1 tbsp sugar

Handful of basil leaves

Handful of coriander sprigs

3 tbsp sweet chilli sauce

2 tbsp lime juice, plus 1 extra lime cut into wedges

Steamed rice to serve

  1.  Cut sweet potato into large bite sized chunks, cook in a pan of simmering salted water for 10–15 mins until tender then drain.

  2. Heat oil, spring onions, garlic, chilli an 1 cup (250ml) of water in a heavy lidded pan over medium heat.

  3. Bring to the boil.

  4. Add Mussels, cover and cook for approximately 4 mins.

  5. Add sweet potato, fish sauce, sugar and chilli sauce to mussels and stir through.

  6. Add herbs and lime juice, toss well.

  7. Serve with lime wedges and steamed rice.