Step 1

In an 8 quart Dutch oven or stock pot, add the potatoes, garlic, water, Old Bay, fish sauce, lemon grass, and ginger.

Step 2

Bring the mixture, covered, to a boil over high heat. Uncover and cook for 8 to 10 minutes.

Step 3

In the meantime, add the zest of the orange to a small sauce pan and then squeeze all of the juice from the orange and add it to the stock pot.

Step 4

Remove the garlic from the pot and turn off the heat.

Step 5

Squeeze the garlic cloves from the garlic head and smash with a garlic press or potato masher and add to the small saucepan with the orange zest.

Step 6

Add the corn to the pot and return it to a simmer and cook for 3 to 5 minutes.

Step 7

Meanwhile, add the butter, cayenne pepper, 1 1/4 teaspoons of Old Bay plus the hot sauce to the sauce pan and cook over low heat for about 2 minutes.

Step 8

Add the sausage and shrimp to the stock pot, add the mussels, and simmer, covered over low heat, for two minutes, until the mussels open and the shrimp has turned opaque.

Step 9

Remove the lid and add 3 tablespoons of the stock pot cooking iiquid to the garlic and butter sauce, and stir.

Step 10

Drain the stock pot into a large colander. Remove and discard the lemon grass stalks and the ginger slices. Add 1/2 of the remaining ingredients back into the stock pot and toss with 1/2 of the butter sauce. Pour the mixture onto a sheet pan. Repeat with the other half of the seafood and sauce.

Step 11

Serve with a mixture of the salt, pepper, and lime for dipping and sprinkle with the parsley or cilantro.

Step 12

Be sure to have plenty of napkins!