Shellfish Platter with Dipping Sauces
- Serves:
- Serves 6 as part of shared meal
- Wine match:
- Oyster Bay Marlborough Sauvignon Blanc
11/2 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
1/2 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
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
1/3 cup lime juice
2 tablespoons vegetable oil
To finish
12 oysters in their shells
2 lemons
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.
For more information go to www.recipeforsummer.co.nz
