750g Sweet Potato
2 tablespoons vegetable oil
3 cloves of garlic
2 tablespoons of fish sauce
Handful of basil leaves
3 tablespoons of sweet chilli sauce
2 tablespoons of lime juice, plus 1 extra lime cut into wedges
Steamed rice to serve
2kg of Boston Bay Mussels
3 finely chopped spring onions
1 red chilli finely sliced
1 tablespoon of sugar
Handful of coriander sprigs
Cut Sweet Potato into large bite sized chunks, cook in a pan of simmering salted water for 10-15mins until tender then drain.
Heat oil, spring onions, garlic1 chilli and 1 cup (250ml) of water in a heavy lidded pan over medium heat.
Bring to the boil.
Add Boston Bay Mussels cover and cook for approx. 4mins
Add sweet potato, fish sauce, sugar and chilli sauce to mussels and stir through.
Add herbs and lime juice, toss well.
Serve with lime wedges and steamed rice