Ingredients
2 sweet potatoes, peeled
2 tbsp light olive oil
1 leek, washed carefully to remove any grit, thinly sliced
2 garlic cloves, thinly sliced
8 sprigs of fresh thyme
150ml white wine
500g mussels, prepped
3-4 Vine tomatoes, chopped
400g firm white fish such as cod or haddock, cut into chunks
Large handful chopped parsley
Green salad
Sweet Potato Fries
Method for the Sweet Potato Fries
Start by preheating the oven to 200c
Peel your potatoes and cut into thin strips
Place the strips in a single layer on a baking tray, drizzle with a little light oil and season well.
Bake for about 20 mins, turning occasionally, until golden brown. Yummmmmmy!
Method for the Mussels
Rinse the mussels before cooking and discard any that are cracked. If any are open after running under water and don’t close when tapped, then discard those too.
Give them a scrub to remove any barnacles and pull off the hairy ‘beard’ that might be sticking out from the shell. Now you are ready to cook them….
Heat the olive oil in a large frying pan over a medium heat
Add the chopped leek and cook gently, stirring occasionally for 5 mins until the leek is soft.
Add the garlic and thyme and cook for another minute
Increase the heat and add the wine, simmer until the wine bubbles and reduces by half.
Add the chopped tomatoes and mussels, cover and cook for 5 minutes. The mussels should open.
Then add the fish chunks, cover again, and cook for a further 1-2 minutes until the fish is opaque.
Sprinkle with parsley and season with plenty of pepper.
You can serve the mussels in the saucepan with a bowl of fries and a crisp green salad to mop up all the lovely juices.
If you don’t like sweet potato fries then some fresh sourdough bread would be lovely instead.
More about Mussels
Mussels are a nutrient-dense and delicious protein-rich seafood. They provide minerals such as iron and zinc, omega 3 fats (nearly as much as an equivalent serving of salmon) and vitamins A and B12- a key nutrient that is often lacking if you eat a predominantly plant-based diet.
Mussels are in season and a sustainable seafood – so make a great choice for ethical reasons too.
Enjoy!
