Thai mussels with sweet potatoes

From Jill Dupleix's Lighten Up
Serves 4
 

Ingredients:

• 750g orange-fleshed sweet potato, peeled
• 1.5kg fresh live mussels
• 2 tbsp vegetable oil
• 3 shallots, finely sliced
• 3 garlic cloves, finely sliced
• 1 red chilli, finely sliced
• 2 tbsp Thai fish sauce
• 1 tbsp sugar
• 3 tbsp sweet, seeded chilli sauce
• Handful of basil, torn
• Handful of mint, torn
• Handful of coriander, torn
• 2 tbsp lime juice
• 1 or 2 limes, each cut into 6 wedges

Method:

1. Cut the sweet potato into large, bite-sized chunks.
2. Cook in simmering salted water for 15 minutes until tender, then drain.
3. Scrub the mussels, pull out the beards and discard any that don't close when sharply tapped.
4. Heat the oil, 250ml water, the shallots, garlic and chilli in a heavy lidded pan and bring to the boil.
5. Throw in the mussels, cover tightly and cook for a minute or two, shaking the pan.
6. Lift out any opened mussels with tongs and set aside.
7. Cover again and repeat, discarding any mussels that don't open. Add the sweet potato, fish sauce, sugar and chilli sauce to the broth and heat through, stirring.
8. Add the mussels, herbs and lime juice, tossing well.
9. Serve at once, with lime wedges and steamed rice.