Bored with mussels cooked the conventional way? Then try this sweet potato and orange salad recipe to put the zing back in your cooking.
Serves 2 as a light main course or 3-4 as a starter
On the table in 40 minutes
Per serving:
578 kcals
26.3g fat (3.7g saturated)
24g protein
66g carbs
30.8g sugar
1. Heat the grill to high, or use a ridged cast-iron grill pan. Brush the sweet potatoes with 1 tablespoon of the oil, season, then grill until browned and tender. Cool a little then cut into strips and put in a large bowl.
Use Seville oranges for the dressing, if you can find them. Otherwise, at other times of the year, use a mixture of sweet orange juice with a squeeze of lime or lemon to sharpen things up.
2. Meanwhile, steam the mussels in a pan over boiling water until the shells open. (Discard any mussels that aren't open after 5-6 minutes' steaming.) Add the shelled mussels (reserve a few shells) to the sweet potato with the onion, remaining oil, orange juice and parsley. Toss to mix and season to taste with salt, pepper and maybe a pinch or two of sugar.
4. Just before serving, toss in the chicory, fennel and orange slices and any chopped fennel tops. Serve immediately, garnished with mussel shells.
© delicious. magazine
A zesty New Zealand Sauvignon Blanc chimes in with the bright, vivacious flavours here.
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