It’s party time because one of our favorite seasons has started. We just love mussels and whenever we get the chance to have them we take it. We are always on the hunt for new recipes with this dish and we’ve had our eyes on this simple Thai variant for a while. Sadly can’t recall the source because I wrote it down on paper but I just love how simple and pure this version is. A recipe without wine or beer but with delicious spicy Thai herbs and of course: delicious sweet potato fries! We’re curious to hear what you guys think of this version. Enjoy!
Thai mussels with sweet potato fries
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)
2 large sweet potatoes
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!