Shellfish Platter with Dipping Sauces

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.