The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Gochujang Mussels with Sesame Sweet Potato Fries
Our Korean twist on moules frites. Starring sustainably-sourced, ready-cooked Scottish mussels. They require zero prep and come packed in juices to build a delicious sauce. Simmer with almond cream and spicy gochujang, then serve with a squeeze of fresh lime and sesame sweet potato fries for dipping.
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 1 chilli
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g mangetout
- 1 pak choi
- 1 unwaxed lime
- 1 tbsp sesame oil (use half) (Sesame)
- 1 sweet potato
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 spring onion
- 500g ready-cooked Scottish mussels (Molluscs)
Nutritional Information
Calories: 582
Protein: 29g
Carbs: 61g
Fat: 26g
Ingredients
- 1 spring onion (use half)
- 1 unwaxed lime (use half)
- 1 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 250g ready-cooked Scottish mussels (Molluscs)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 pak choi (use half)
- 1 chilli (use half)
- 1 tbsp sesame oil (use a quarter) (Sesame)
- 80g mangetout (use half)
- 1 sweet potato (use half)
- 200ml almond cream (use half) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
Nutritional Information
Calories: 581
Protein: 29g
Carbs: 61g
Fat: 26g
Creamy Gochujang Mussels with Sesame Sweet Potato Fries
Our Korean twist on moules frites. Starring sustainably-sourced, ready-cooked Scottish mussels. They require zero prep and come packed in juices to build a delicious sauce. Simmer with almond cream and spicy gochujang, then serve with a squeeze of fresh lime and sesame sweet potato fries for dipping.
Cook time:
25 mins
Cuisine:
Korean
Food group:
Shellfish
Allergens: Soya, Celery, Sesame, Molluscs, Nuts
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the sweet potato into fries. Place onto a lined baking tray, toss with 1 tbsp oil and season with sea salt and black pepper to taste. Roast for 20-25 mins, until soft and golden.
- Trim the pak choi and cut into bite-sized pieces. Halve the mangetout. Discard any mussels with broken shells. To a large baking dish, add the ginger & garlic paste, gochujang and almond cream and mix well. Crumble in the stock cube, then add the pak choi, mangetout and mussels to the dish. Bake for 6-7 mins, until the sauce is bubbling and the mussels are piping hot.
- Meanwhile, slice the chilli and spring onion at an angle. In a small bowl, mix half the sesame seeds and half the sesame oil.
- Serve the creamy gochujang mussels in bowls, discarding any mussels that remain closed. Garnish with the chilli (to taste) and spring onions. Serve the fries on the side, scattered with the remaining sesame seeds. Drizzle over the sesame oil and seed mixture (to taste).
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