Thai mussels with sweet potato

Serves 4

This is a simple and spicy dish to serve with rice and a cold beer or two. Perfect if a few friends drop round.

750g orange-fleshed sweet potatoes, peeled
Sea salt
1.5kg/3lb fresh live mussels
2tbsp vegetable oil
3 shallots, finely sliced
3 garlic cloves, finely sliced
1 red chilli, finely sliced
2tbsp Thai fish sauce
3tbsp sweet, seedy chilli sauce
1tbsp sugar
A handful of basil, torn
A handful of mint, torn
A handful of coriander, torn
2tbsp lime juice
1 extra lime, cut into wedges

Cut the sweet potatoes into large bite-sized chunks. Cook in salted water for 15 minutes until tender, drain. Scrub the mussels, pull out the beards and discard any that don't close when sharply tapped.

Heat the oil, 250ml (8fl oz) water, the shallots, garlic and chilli in a lidded heavy-based pan and bring to the boil. Throw in the mussels, cover tightly and cook for a minute or two, then give the pan a good shake

Lift out any opened mussels with tongs and set aside. Cover and repeat, discarding mussels that don't open.

Add the sweet potatoes, fish sauce, chilli sauce and sugar to the broth and heat through, stirring. Add the mussels, herbs and lime juice, tossing well

Serve at once, with lime wedges and steamed rice.