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
Cut sweet potato into large bite sized chunks, cook in a pan of simmering salted water for 10–15 mins until tender then drain.
Heat oil, spring onions, garlic, chilli an 1 cup (250ml) of water in a heavy lidded pan over medium heat.
Bring to the boil.
Add Mussels, cover and cook for approximately 4 mins.
Add sweet potato, fish sauce, sugar and chilli sauce to mussels and stir through.
Add herbs and lime juice, toss well.
Serve with lime wedges and steamed rice.