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Thai mussels with kumara
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Sweet kumara enhances the savory mussels.
Ingredients:
  • 750g kumara, peeled
  • 1.5kg black mussels
  • 36.80 gm vegetable oil
  • 3 eschalots, finely sliced
  • 3 garlic cloves, finely sliced
  • 1 red chilli, finely sliced
  • 48.80 gm fish sauce
  • 18.00 gm sugar
  • 66.00 gm sweet chilli sauce
  • Handful of basil leaves
  • Handful of mint leaves
  • Handful of coriander sprigs
  • 42.00 gm lime juice, plus 1 extra lime, cut into wedges
  • Steamed white rice, to serve
Instructions:
  • Dice the kumara into large bite-sized chunks. Boil in salted water until tender, 10-15 minutes. Drain well.
  • Clean mussels thoroughly, remove the beards, and discard any that remain open after tapping sharply.
  • In a heavy lidded pan, heat oil along with eschalot, garlic, and chili over medium-high heat. Add 1 cup (250ml) water and bring to a boil.
  • Add the mussels to the pan, cover tightly, and cook for 1-2 minutes, shaking occasionally. Use tongs to remove any open mussels and set them aside. Cover again, cook, and discard any closed mussels.
  • Combine kumara, fish sauce, sugar, and chili sauce with broth. Heat the mixture, stirring occasionally until heated through.
  • Add the opened mussels back into the pan along with the herbs and lime juice. Mix everything together thoroughly. Serve immediately with lime wedges and steamed rice.

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