BC Spot Prawn & Shellfish Hot Pot

Ingredients:

• 12 fresh BC Spot Prawns
• 12 fresh Salt Spring Island Mussels
• 12 fresh Manila Clams
• 1 large Shallot, diced
• 2 stalks Green Garlic, sliced
• 1 bunch Swiss Chard roughly chopped
• Handful or two of Cherry Tomatoes, halved
• 1 ear of fresh Corn on the Cob, shucked & boiled for 7-10 minutes, and cut from the cob
• 1 Bird's Eye Chili, seeds removed & finely chopped
• 1 small handful fresh Parsley, roughly chopped
• 2 Cups Dry White Wine.
• 1 Cup Coconut Milk.
• 2 Tbsp Curry Powder.
• Pinch of Saffron Threads.
• 1 Lime for juice.
• 2 Tbsp Butter.
• Kosher Salt & Fresh Cracked Black Pepper.
• Some Fresh Baked Bread of your choosing (for serving).

Directions:

1. In a large sauce pan, melt 1 Tbsp of butter of medium heat. Once it starts to sizzle, add the shallot and garlic. Stir well.
2. Add the chard once it begins to get a little bit of colour on it. Cook for about 5 minutes, stirring regularly.
3. Next, toss in the tomatoes, corn, and chili. Stir.
4. Add the wine, coconut milk, curry powder, saffron, half the lime juice, and a good helping of salt and pepper. Stir well. Bring to a boil.
5. Reduce the heat to medium, toss in the Shellfish, stir, and cover. Cook for about 5 minutes or until the shells of the Mussels and Clams have opened and the Prawns are light pink.
6. Add the parsley and second tablespoon of butter.
7. Discard any Shellfish that didn't open during the cooking process.