Moules mariniers with sweet potato chips
3
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Nothing says summer like delicious seafood! Sweet potato is the perfect match to this dish.
Ingredients
Orange sweet potato (kumara)
800 g, (kumara), peeled, cut into 1cm thick batons
Olive oil
1 tsp
Celery
1 stick(s), finely chopped
Green shallot(s)
1 individual, thinly sliced
Garlic
1 clove(s), finely chopped
Fish stock
1 cup(s), (250ml)
Sweet-style white wine
⅓ cup(s), (80ml)
Mussels
750 g, (buy 1.5kg pot ready)
Light cream
¼ cup(s), (60ml)
Fresh flat-leaf parsley
1 tbs, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Line a baking tray with baking paper. Spread the sweet potato over the prepared tray and lightly spray with oil. Bake for 25 minutes.
2
Meanwhile, heat the oil in a large saucepan over medium heat. Add the celery, shallot and garlic. Cook, stirring, for 2–3 minutes or until softened. Add the stock and wine. Increase heat to medium-high and bring to the boil. Add the mussels. Cover and cook for 2–3 minutes or until mussels have opened. Use a slotted spoon to divide the mussels among serving bowls. Cover to keep warm.
3
Stir the cream and parsley into the stock mixture. Simmer over medium heat for 2 minutes. Season with pepper. Pour the sauce over the mussels. Serve with the chips.
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