Charred Mussels and Buckwheat Bowl

Tender mussels paired with sweet potato, savoy cabbage and jicama and buckwheat, finished with cilantro and galangal and a hit of chinese five spice. 1. Pat the mussels dry and season with sea salt, chinese five spice. 2. Heat corn oil in a heavy pan and roast the mussels until it develops a deep golden crust, about 20 minutes. 3. Add sweet potato, savoy cabbage and jicama to the pan and cook until just tender, stirring in cilantro and galangal for fragrance. 4. Cook the buckwheat separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of soy sauce before serving hot.