Thai Mussels with Sweet Potato


2kg Live Pot Ready Mussels

750g sweet potato

2 tbsp vegetable oil

3 finely chopped spring onions

3 cloves garlic

1 red chilli, finely sliced

2 tbsp fish sauce

1 tbsp sugar

Handful of basil leaves

Handful of coriander sprigs

3 tbsp sweet chilli sauce

2 tbsp lime juice, plus 1 extra lime cut into wedges

Steamed rice to serve

Spicy, fragrant and full of flavour, Thai Mussels with Sweet Potato will have you licking your lips from the get-go.

This mussel recipe combines the much-loved Thai flavours of garlic, chilli, basil, coriander, lime and onion with sweet, tender Australian blue mussels. Plus, the added boost of sweet potato soaks up the tasty juices to create a tasty feast.

Whether you are cooking for a friend or hosting a dinner party, you will find our mussels come in the perfect size for your needs. And there’s no need to worry about going over budget, as cooking with mussels is great value for money. 

Gone are the days wasting time cleaning, scrubbing and debearding mussels. Our mussels come ready to cook – so you can keep your hands and kitchen mess-free!


Cut sweet potato into large bite-sized chunks, cook in a pan of simmering salted water for 10–15 minutes until tender, then drain.

Heat oil, spring onions, garlic, chilli and 1 cup of water in a heavy lidded pan over medium heat. Bring to the boil.

Add mussels, cover and cook for approximately 4 minutes.

Add sweet potato, fish sauce, sugar and chilli sauce to mussels and stir through.

Add herbs and lime juice, toss well.

Serve with lime wedges and steamed rice.

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