serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp sunflower or vegetable oil
- 1 bunch (about 6) spring onions, thinly sliced
- 1 (about 350 g) sweet potato, peeled and cut into 1cm pieces
- 3 garlic cloves, finely chopped
- 1 tbsp ginger, finely chopped
- 1 ½ tbsp mild curry powder
- 1 tbsp honey
- ½ cup coconut cream
- 1-1.5 kg mussels, scrubbed and debearded
- ½ cup water
- Chopped chives and red chillies, to serve
Instructions
- Heat the oil in a saucepan or deep frypan with a lid over medium heat. Add the spring onion with a pinch of salt and cook for 2-3 minutes until softened then add the sweet potato and cook for a further 2-3 minutes until they start to become tender.
- Increase heat to medium-high and add the ginger and garlic and cook for 2 minutes then add the curry powder and honey and cook for a further 2 minutes until fragrant.
- Add the coconut cream and water and stir to combine then add the mussels, close the lid and cook until the mussels have opened. Stir to combine, adding a little water and coconut cream if you would like some more sauce. Serve hot topped with chives and chillies.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
