Shellfish Platter with Dipping Sauces
Photography Damien Van Der Vlist.
Serves: 6
INGREDIENTS
1½ kilograms each mussels, clams and pipis
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, sliced
6 parsley stalks
Roasted Capsicum and Almond Sauce
½ cup blanched almonds, roasted
1 roasted capsicum, peeled and sliced
2 cloves garlic, crushed
pinch chilli flakes
1 cup good quality mayonnaise
1 tablespoon red wine vinegar
Green Chilli Nahm Jim
2 long green chillis, seeds removed, chopped
1 clove garlic, chopped
*root and leaves of 1 coriander plant, chopped
1 tablespoon shaved palm sugar
1 tablespoon fish sauce
⅓ cup lime juice
2 tablespoons vegetable oil
To finish
12 oysters in their shells
2 lemons
METHOD
Scrub the shellfish to remove any barnacles and pull the beard off the mussels with a downward tug.
Heat the oil in a large saucepan and sauté the onion, garlic and parsley stalks until tender. Add the mussels, clams and pipis and a splash of water. Cover briefly then remove the shellfish as they open and place in a bowl. Discard any that remain closed. When cool, strain over the cooking juices, cover and place in the fridge until ready to eat.
Roasted capsicum sauce: Grind the almonds in a food processor until coarsely chopped. Add the remaining ingredients and blend again. Season.
Green chilli nahm jim: Pound the chillis, garlic, coriander and the sugar together to a paste. Stir in the remaining ingredients. Add more sugar, fish sauce or lime juice to taste.
To serve: Fill a large, deep-sided platter with crushed ice. Arrange all the seafood on top and garnish with lemon wedges. Serve the sauces in separate bowls.
*The root of the coriander plant holds a lot of flavour – bunches of fresh coriander bought from a market or in small packets from the supermarket is usually made up of several plants still with the root attached.
Menu: To share with Three Fish Carpaccio, Grilled Butterflied Prawns and a Summer Pudding Loaf to finish.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.