Ingredients for 4 servings:
1. 1 kg mussels
2. 750 g pipis
3. 4 tablespoons oyster sauce
4. 2 tablespoons palm sugar, chopped
5. sesame oil
6. 2 -3 cm knobs fresh ginger, peeled and thinly sliced
7. 1 bunch spring onion, washed and sliced into 5 cm lengths
8. 1/2 bunch coriander sprig, picked
9. white pepper

Directions:
1. Heat a wok and add about a centimetre of water to cover the bottom.
2. Add the mussels and pipis and cover with a tight-fitting lid.
3. Steam for a few minutes and remove shellfish to a bowl as they open.
4. With all mussels and pipis out of the wok, add the oyster sauce, palm sugar, a few drops of sesame oil, ginger and spring onions.
5. Cook for a few minutes until the sugar has dissolved and the flavours have mingled.
6. Check the sauce for saltiness, adding more oyster sauce or, if too salty, a little water.
7. Toss the mussels and pipis back in the wok and add the coriander and a sprinkle of pepper.
8. Serve in individual bowls with rice or fine egg noodles.

Enjoy your meal!