Pipis and coriander butter
serves
6
Pipis and coriander butter
“Matt’s never been a fan of pipis. They can be tough and sometimes sandy and not quite fresh enough. But you can get really good pipis now. We ate a plate of these on the beach in Portugal. They’d been cooked over fire in a mixture of oil and butter, which
is unusual because they rarely cook with butter. There were also handfuls of torn coriander and some lemon. So simple but so good. If you can’t get pipis, clams will work just as well.”This is an edited extract from Eat at the Bar by Matt McConnell with Jo Gamvros (Hardie Grant Books, RRP $50). Available in stores nationally. Recipe by Matt McConnell and Jo Gamvros.
Ingredients (10)
- 2 tbs olive oil
- 2 eschalots, thinly sliced
- 1 garlic clove, thinly sliced
- 1 tsp crushed coriander seeds
- 1kg pot-ready pipis or clams
- 100ml dry white wine
- 1/4 cup coriander leaves, torn
Coriander butter
- 100g unsalted butter
- 1/2 bunch coriander leaves and stalks
- 1 tbs thickened cream
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the coriander butter, soften the butter at room temperature, being careful not to let it melt. Blanch the coriander in salted boiling water for 15 seconds, then refresh in a bowl of iced water. Squeeze out all the excess water and roughly chop.
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2.Combine the butter and coriander in a food processor and blend until smooth, then add the cream and freshly ground black pepper to taste. Mix well and refrigerate until needed.
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3.Combine the olive oil, eschalot, garlic and coriander seed in a heavy-based saucepan over a low heat. Cook, stirring occasionally, for 8 minutes or until the eschalot is soft but not coloured. Increase the heat to high and add the pipis. Stir well and, when the pipis are very hot, add the wine. Immediately cover with a lid and cook for around 5 minutes or until the pipis have opened. Discard any that remain closed.
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4.Remove from the heat and add 3 tbs of coriander butter and the torn coriander. Serve immediately, pouring plenty of sauce over the pipis.
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