Thai mussels

Serves: 2 | Preparation Time: 20 min


  • handful of torn mint
  • handful of torn thai basil
  • 350g sweet potato (optional)
  • 1 Kg fresh live mussels
  • 1 tsp 1 vegetable oil
  • 125ml water
  • 2 shallots, finely sliced
  • 2 Clove garlic, minced
  • 1 (or half a) small red chilli, finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp sweet chili sauce
  • 1 tbsp lime juice
  • 1 lime, cut into wedges


Cut the sweet potato in large chunks and simmer for about 15minutes. Drain and cut into 1cm dice.

Clean mussels and discard any open ones. Heat the oil, water, chili, shallots and garlic in a heavy pot and bring to the boil.

Add the mussels and cover, after 2 minutes remove any opened mussels. Cover and continue until all are cooked. You may get some that don’t open, throw these away.

Add the sweet potato, fish sauce, sugar and sweet chilli to the liquid. Stir all ingredients well, toss in the mussels, lime juice and herbs, mixing well.

Serve with lime wedges steamed rice or big thick crusty bread.