This dish is a one-pot wonder!

Ingredients

Serves: 4 – prepared in a pot 

  • 1kg mussels – cleaned and debearded
  • 1kg surf clams (crab, prawns, crayfish or lobster will also do)
  • 2 shallots – finely diced
  • 2 red peppers – finely diced
  • 2 green peppers – finely diced
  • 3 red chillis – finely diced
  • 100gr fresh ginger – peeled and finely diced
  • 2 cloves garlic – diced
  • 1 teaspoon Five Spice
  • ½ teaspoon cumin powder
  • 1 bunch of coriander – roughly chopped (including stems)
  • 1 large/300gr sweet potato – peeled and diced
  • Splash sunflower/Irish rapeseed oil

Optional:

  • Toasted sesame seeds, sesame oil or tahini
  • Orange and aniseed stock
  • Peel of two oranges
  • 200ml Pastis or Vermouth
  • 300ml water
  • 100ml distilled vinegar
  • Cucumber yoghurt

Note: For those with delicate palates, a cucumber and yoghurt dip will quell some of that heat from the chilli; should be sharp, creamy and cooling.

  • 200ml natural yoghurt
  • 1 cucumber - peeled, seeded and finely diced
  • Squeeze of lemon juice
  • Salt and white ground pepper to taste

Method

  1. Make the stock by simply adding all the stock ingredients together.
  2. Place in a sealed container and leave until needed for a minimum an hour, preferably overnight. The aniseed and orange flavours in the stock are a perfect foil for the spices.
  3. Prepare the cucumber yoghurt by combining all ingredients in a bowl and place in a fridge until ready to serve.
  4. Heat a high sided pan or wok, adding a splash of neutral oil such as sunflower or Irish rapeseed oil – don’t use Extra Virgin Olive Oil as it has a low burn point – and then add the sweet potato, shallots, peppers and spices and toss in the oil.
  5. Add mussels and clams and coat in the spice and vegetable mix. Add the stock taking care to remove the orange peel!Then add the chilli, ginger and garlic.Cover with a tight-fitting lid and wait 3 minutes for all the molluscs to open.
  6. Remove the lid, checking that all the seafood has opened, add the chopped coriander, season to taste with the optional garnish of toasted sesame seeds, sesame oil or tahini.
  7. Serve in bowls with the cucumber yoghurt on the side, and enjoy with a cold beer.