Steamed Thai-style mussels with sweet potato chips
Sweet potato(es), raw
2 medium, (about 600g/1lb 5oz), peeled and cut into chunky chips
Calorie controlled cooking spray
½ teaspoons, level, mild
Mussels weighed with Shells
2 teaspoons, (1½in piece), peeled and grated finely
2 clove(s), peeled and crushed
Chilli, Green or Red
2 individual, (use red), de-seeded and chopped finely
Lemon Grass Stems
1 stem, chopped finely (tender inner core only)
2 tablespoons, chopped finely
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Place the sweet potato pieces on a baking tray lined with baking parchment. Mist with cooking spray, sprinkle with the chilli powder and toss well. Cook in the oven for 25–30 minutes until tender and just starting to brown, stirring occasionally.
- Meanwhile, prepare the mussels by scrubbing well under cold running water and removing any beards and barnacles. Discard any that remain closed when tapped sharply against the work surface.
- Mist a wok or large deep pan with a little low fat spray. Add the ginger, garlic, chillies and lemon grass and stir-fry for 1–2 minutes.
- Add the prepared mussels, soy sauce and 75ml (3fl oz) cold water. Cover and cook for 5 minutes until all the mussels have opened (discard any that remain closed).
- Garnish the mussels with chopped coriander and serve with the sweet potato chips.