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:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.