Gochujang Butter Moules with Sweet Potato Oven Fries

Method

1. Heat the oven to 220 °C, 1× (oven temperature, number of trays; fan off). Peel the sweet potatoes, cut them into 1 cm sticks and pat them dry. Toss them in a bowl with the cornstarch until lightly dusted, then with the oil and salt. Spread them in a single layer on trays lined with baking paper, with gaps between the sticks: crowded fries steam instead of crisping.

   Add in this stepSweet potatoes 500 gCornstarch 2 tspNeutral oil 2 tbspSalt ½ tsp

2. Bake for 22 min, turning them once halfway (and swapping the trays if you have two), until the edges are browned and crisp. Sprinkle with half the sesame seeds.

   Add in this stepToasted sesame seeds ¾ tsp

3. While they bake, clean the mussels under cold water: pull off the beards and scrape off barnacles. Discard cracked ones and any open ones that don't close when tapped.

4. For the dip, mix the mayonnaise with about a quarter of the gochujang and a squeeze of lemon juice; cut the rest of the lemon into wedges. Crush the garlic and slice the spring onions, keeping the white and green parts separate.

   Add in this stepMayonnaise 3 tbspGochujang (Korean chilli paste) ½ tbspLemon ½

5. Melt half the butter in a large lidded pot (24 cm) over medium-low heat. Add the garlic and the spring onion whites and cook for 1 min, stirring, until fragrant but not browned.

   Add in this stepButter 18 gGarlic cloves 3Spring onions 1

   medium-low heat

6. Stir in the rest of the gochujang and the honey for 30 seconds, then pour in the rice wine and bring to a boil over high heat. Add the mussels, cover tightly and cook for 5 min, shaking the pot once or twice, until the shells open. Discard any that stay closed.

   Add in this stepGochujang (Korean chilli paste) 1½ tbspHoney 1 tspKorean rice cooking wine (or dry white wine) 100 mlLive mussels in their shells 1,000 g

   high heat

7. Turn off the heat and add the remaining butter, the sesame oil, the spring onion greens and the rest of the sesame seeds. Toss until the sauce turns glossy and coats the shells. Serve with the sweet potato fries, the gochujang mayo and lemon wedges.

   Add in this stepButter 18 gToasted sesame oil 1 tspSpring onions 1Toasted sesame seeds ¾ tsp