Kumara gives this hearty mussels dish a hint of sweetness.
The ingredient of Thai mussels with kumara
- 750g kumara, peeled
- 1.5kg black mussels
- 2 tablespoons vegetable oil
- 3 eschalots, finely sliced
- 3 garlic cloves, finely sliced
- 1 red chilli, finely sliced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 3 tablespoons sweet chilli sauce
- Handful of basil leaves
- Handful of mint leaves
- Handful of coriander sprigs
- 2 tablespoons lime juice, plus 1 extra lime, cut into wedges
- Steamed white rice, to serve
The instruction how to make Thai mussels with kumara
- Cut kumara into large bite-sized chunks. Cook in a pan of simmering salted water for 10-15 minutes until tender, then drain.
- Scrub mussels, pull out the beards and discard any that donu2019t close when sharply tapped.
- Heat oil, eschalot, garlic, chilli and 1 cup (250ml) water in a heavy lidded pan over medium-high heat. Bring to the boil.
- Throw in the mussels, cover tightly and cook for a minute or 2, shaking the pan. Lift out any opened mussels with tongs and set aside. Cover again and repeat, discarding any mussels that havenu2019t opened after this time.
- Add kumara, fish sauce, sugar and chilli sauce to broth and heat through, stirring.
- Return opened mussels to pan. Add herbs and lime juice, tossing well. Serve at once, with lime wedges and steamed rice.
Nutritions of Thai mussels with kumaracalories: 358.5 calories
calories: 12 grams fat
calories: 2 grams saturated fat
calories: 42 grams carbohydrates
calories: 25 grams sugar
calories: 19 grams protein
calories: 1597 milligrams sodium