Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

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)

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