Chilean Curanto (Steamed Seafood and Meat Feast)

• 1 large Yellow onion
• 4 cloves Garlic
• 800 g Yukon Gold potato
• 1 small Green cabbage
• 500 g Pork belly, skin removed by butcher
• 6 Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 300 ml Dry White Wine
• 600 g Clams, live
• 800 g Mussels, live
• 15 g Fresh parsley

1. Rinse the clams and mussels in cold water, discarding any that are cracked or stay open when tapped. Peel and thickly slice the onion, and peel and lightly crush the garlic. Scrub the potatoes and cut them into large chunks; cut the cabbage into thick wedges.
2. Cut the pork belly into large pieces. Season the pork and chicken thighs all over with the fine sea salt and black pepper.
3. Put half the onion and garlic in the bottom of a large pot, then layer in the potatoes and cabbage. Add the pork belly and chicken, then scatter over the remaining onion and garlic. Pour in the dry white wine.
4. Cover and bring to a steady simmer over medium heat, then reduce to low so it gently steams. Cook for 35 minutes, keeping the lid on so the pot stays steamy. The potatoes should be starting to turn tender and the chicken should be mostly cooked through.
5. Lift the lid and quickly add the clams and mussels on top, then cover again. Steam for 8 to 12 minutes, until the shells have opened and the chicken is cooked through. Discard any shellfish that do not open.
6. Rest the pot off the heat for 5 minutes, still covered, to let the juices settle. Roughly chop the parsley and scatter it over the top. Serve straight from the pot, spooning the winey juices over each portion.

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