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Sweet potato, orange and mussel salad recipe

  • 2servings
  • 40minutes

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Source: www.deliciousmagazine.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, P
MineralsSilicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large sweet potatoes, cut lengthways into thick slices

  2. 4 tbsp olive oil

  3. 1kg mussels in their shells, well scrubbed

  4. 1 small red onion or shallot, finely chopped

  5. 1-2 tbsp Seville orange juice

  6. 2 tbsp chopped fresh parsley

  7. Pinch of caster sugar

  8. 1 large or 2 small chicory, separated into leaves

  9. 1 small fennel bulb, trimmed and very finely sliced (feathery tops reserved)

  10. 2 sweet oranges, rind and pith removed, sliced or segmented

Instructions Jump to Ingredients ↑

  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.

  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.

  3. Just before serving, toss in the chicory, fennel and orange slices and any chopped fennel tops. Serve immediately, garnished with mussel shells.

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