Curried mussels

Inspired by his South African travels, Warren whips up a simple coconut curry mussel dish with sweet potato added for a quick and easy one-pot dinner.

Credit: Warren Mendes

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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

1. 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.
2. 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.
3. 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 along with your favourite TV chefs in Dishing It Up

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.