Mussels in fresh tomato sauce with baked chips
Orange sweet potato (kumara)
200 g, (250g peeled)
250 g, peeled
1 x 3 second spray(s)
2 tbs, extra virgin
2 clove(s), crushed
600 g, (Buy 2kg), scrubbed, debearded
4 medium, (vine-ripened), finely chopped
Fresh flat-leaf parsley
½ cup(s), roughly chopped
- Preheat oven to 180˚C or 160˚C fan-forced. Line a large baking tray with baking paper, then cut sweet potato and parsnip into thin chips and place on tray. Lightly spray with oil and season with salt and freshly ground black pepper. Bake chips for 25-30 mins or until golden.
- Meanwhile, heat oil in a large saucepan over medium heat. Cook garlic for 30 secs or until fragrant. Add the mussels and tomatoes. Cover, bring to the boil. Cook for 6-8 mins, shaking the pan occasionally, or until mussels open. Discard any mussels that do not open.
- Stir in juice and parsley, then serve with sweet potato and parsnip chips.