Thai mussels with sweet potato fries by Desmond Gerritse
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Desmond Gerritse's picture

Thai mussels with sweet potato fries

October 6, 2015

Thai mussels with sweet potato fries
2 portions

2 kilo mussels
2 stalks lemon grass (outer leaves removed and cut into small pieces)
1 red pepper (cut in small rings)
1 tbsp. grated ginger root
2 gloves of garlic (roughly chopped)
1 tbsp. of oil
2 tbsp. soy sauce
1 tbsp. fish sauce
15g cilantro (chopped)
150ml water
2 large sweet potatoes
Instructions
Start with the potatoes. Cut them in long thin fries. Add the potatoes in a bowl with boiling water and let it rest for 20 minutes. Drain the bowl and dry the fries. Place them on a baking tray and spray some cooking spray on top. Add a pinch of salt and place them in a preheated oven at 220℃. Bake for 30 minutes.

After 20 minutes we start with the mussels. Drench them in a bucket of water and discard any broken shells and shells which don’t close after tapping them on the counter. When you’re sure all the mussels are closed set them aside while we prepare the herbs. Heat up a big pan on the stove with the oil, red pepper, ginger, garlic and lemon grass. Cook for 2 minutes before adding the mussels with the water, soy sauce and fish sauce. Put a lid on top and cook for 5-6 minutes on high heat without shaking the pan. You know they’re done when most mussels are open.

Put the pan with the mussels on the table and add the chopped cilantro on top. Serve them with the fries and enjoy!

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