Preparation

Season the clams, mussels and snails with salt and pepper

In a wok, heat olive oil over high heat and stir in the seafood.

sauté for twenty seconds, remove the wok and reserve.

In the same wok, add the onion dressing, the yellow chili paste, the garlic paste, the squash, the coriander puree, the bell peppers and the julienne yellow pepper. let brown over medium heat for a few minutes. Add the rice, the peas, the lollipops and the corn. incorporate the seafood and mix well with the help of a wooden spoon.

Pour in the beer and the mussel broth. season with salt and pepper and cook over high heat for three to four minutes, until all the ingredients are integrated
.
rectify seasoning and serve on a plate. garnish with coriander leaves.

Ingredients

  • twelve clams
  • twenty four mussels
  • twelve boiled sea snails
  • two tablespoons of onion sauce
  • four tablespoons of yellow pepper paste
  • a tablespoon of garlic paste
  • half cup of grated squash loche
  • four tablespoons of coriander puree
  • 1/2 cup colored pepper in julienne
  • two yellow peppers in juliana
  • four cups of cooked rice
  • half a cup of cooked peas
  • half a cup of cooked green beans
  • half a cup of boiled, unshelled corn
  • half a glass of dark beer
  • two cups of broth
  • olive oil
  • chopped coriander leaves
  • Salt and pepper to taste