Shrimp and rice

Ingredients

• 3-5 kg of live mussels, with their shells
• 1 cup of high-quality rice
• Fresh vegetables, such as lettuce, herbs, etc., should be thoroughly washed and cut into long strands. Similarly, the core of green bananas, mint, and gooseberries should also be cut into strands or thin slices.
• Spices and additives: ground chili powder sautéed with a little sesame oil, fresh chili, finely chopped fresh garlic, toasted sesame seeds, salt, peanuts to make the rice noodles crispy, Hoisin sauce with hot water, fresh ginger cut into thin slices, pork skin cut into strands and lightly fried, steamed sweet potatoes, cooled, and cut into small pieces…

Clean the oysters, place them in a pot, without adding any water, cover, and let them simmer for a few minutes.

Once the water begins to boil and the oysters on the bottom of the pot open, remove the pot from the heat.

Use a thick dishcloth to sear the pot and vigorously knead the oysters to remove their shells.

Remove the shells and keep the oyster meat separate.

Oysters naturally release a significant amount of water during cooking.

To obtain a clear clam broth, filter it in another container.

The cooking liquid for mussels should have a slightly cloudy appearance.

Keep the cooking water warm over the heat, and add some slices of ginger if you like.

Cook the rice.

Fluff the rice to make it lighter and airier.

Let it cool.