Crispy Seafood Rice

Mussels, Clams, Cockles, Clam Wine, Mushrooms, Fresh Herbs

Chef Gemma Kamin-Korn of Bar Beau | Brooklyn

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Adapted by StarChefs | March 2023

INGREDIENTS

Rice Porridge:
1 cup cooked short grain brown rice
3 cups cooked arborio rice 
Neutral oil
Two 2-inch knobs ginger, halved
2 teaspoons salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons porcini powder
½ cup tamari soy sauce
2 teaspoons fish sauce
6 cups vegetable stock

Clam Wine:
⅓ cup Shaoxing
⅔ cup clam juice

Chopped Clams and Mussels:
5 mussels
3 littleneck clams
¼ cup thinly sliced garlic
6 cloves garlic, peeled
½ cup thinly sliced shallots
One 2-inch knob ginger
3 cups clam juice
¼ cup oyster sauce
¼ cup fish sauce
2 tablespoons cornstarch

Seafood Broth: 
Canola oil
Sliced shiitake mushrooms
1 teaspoon thinly sliced garlic
1 tablespoon thinly sliced shallots
4 mussels
4 cockles
1 tablespoon rehydrated, chiffonade wood ear mushrooms

To Assemble and Serve:
Raw enoki mushrooms
Parsley leaves
Cilantro leaves

METHOD

For the Rice Porridge:
In a large bowl, add brown rice and 1 cup arborio rice. Mix to combine. Transfer to a parchment-lined sheet tray and refrigerate overnight. In a stockpot over medium flame, heat oil. Add remaining 2 cups of arborio rice and ginger. Once toasted, add salt, onion powder, garlic powder, porcini powder, tamari, fish sauce, and stock. Stir to combine. Cook until liquid begins to evaporate and a porridge-like consistency is achieved, stirring occasionally to prevent burning. Transfer mixture to a parchment-lined sheet tray and refrigerate overnight. The next day, combine porridge mixture with the air-dried rice. Stir until fully incorporated. Transfer to an airtight container and refrigerate.

For the Clam Wine:
In a bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Chopped Clams and Mussels:
In a large stockpot over medium-high heat, combine half of the sliced shallots and the sliced garlic. Add mussels and enough Clam Wine to pool in the bottom of the pot. Cover and steam until mussels open. Strain, reserving mussels and liquid separately. Return liquid to pot and add clams. Cover and cook over medium-high heat until clams open. Shuck mussels and clams, then cut clams in half. Transfer mussels and chopped clams to a stockpot over medium-high heat. Add ginger, garlic cloves, clam juice, oyster sauce, and fish sauce. Bring to a boil, then reduce heat and let simmer until the mixture has slightly reduced and garlic is softened. Transfer mixture to a Vitamix blender and purée until smooth. Return to a stockpot over medium heat. Add cornstarch and cook until a tight, gel-like consistency is achieved, whisking constantly. Strain thickened liquid and transfer to a pastry bag. Refrigerate. 

For the Seafood Broth:
In a small saucepan over medium flame, heat oil. Add shiitake mushrooms and brown. Add garlic and shallots. Sweat until alliums are translucent. Add mussels, cockles, wood ear mushrooms, and enough Clam Wine to cover. Cover and steam until the shellfish opens. Remove shellfish from the seafood broth and reserve. Add a heaping spoonful Chopped Clams and Mussels to the broth. Stir to combine and keep warm.

To Assemble and Serve:
In large sautépan or a flat top grill, heat oil. Add a generous scoop of Rice Porridge and cook until mixture begins to crisp up. Flatten into a large square and let cool until a sheet is formed. Flip and crisp the other side. It should be well toasted and crispy on both sides with a soft center. Transfer Rice Porridge sheet onto a paper towel-lined plate to absorb excess oil. Break in bite-size pieces. On a serving plate, layer Rice Porridge pieces along half of the outer rim of the plate. Top with reserved shucked seafoods. With a slotted spoon, spoon Chopped Clams and Mussels and the mushrooms from the Seafood Broth over the Rice Porridge. Drizzle Seafood Broth over top. Finish with enoki mushrooms and fresh herbs.

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