MARINIERE OF MUSSELS WITH BAKED SWEET POTATO CHIPS
Superfoods: mussels, sweet potato SERVES 4
800g sweet potato, peeled and cut
into chips 140ml extra virgin olive oil 4 eschalots, finely chopped 3 thyme springs, leaves pickled 3 garlpic cloves, thingly sliced 1 cup (250ml) dry white wine 2kg mussels, cleaned and debearded 1 handful basil leaves, plus extra to serve
Preheat the oven to 200°C (fan-forced). Toss sweet potato fries in cup (80ml) oil and season. Divide fries between two paperlined baking trays. Roast, turning halfway, for 35 minutes or until crisp. Cover with foil and set aside. Return to oven for 5 minutes before serving to warm.
Heat remaining ¼ cup (60ml) olive oil in a heavy-based saucepan. Add the eschalot and cook over medium-high heat for 4 minutes or until soft and translucent. Add the thyme and garlic, then cook for a further minute until fragrant. Add the wine and mussels then cover. Cook, shaking the pot occasionally, for 4-5 minutes until mussels have opened. Serve mussels topped with extra basil and chips on the side. NUTRITION • 33G PROTEIN • 7G SAT FAT • 36G CARB • 14G SUGARS • 865MG SODIUM • 625 CAL (2615KJ)