Garlic Butter Pipis
Gold Coast pipis steamed open in white wine and garlic butter. Five minutes to cook and best eaten straight from the pan with crusty bread.
Prep 5 minCook 8 minServes 2Difficulty 1 of 4
Everything you'll need
- 500 g Live pipisback soon
- 1 jar Garlic butter sauce$8.99
- 1, cut into wedges Lemons$4.99
- 100 ml Dry white wine
- a handful, roughly chopped Fresh parsley
- to serve Crusty bread
The method
- 1
Rinse the pipis under cold water and discard any that do not close when tapped.
- 2
Heat a large pot or deep pan over high heat. Add the white wine and let it bubble for 30 seconds.
- 3
Add the pipis, cover with a lid and cook for 4 to 5 minutes, shaking the pan once or twice, until all shells have opened. Discard any that stay closed.
- 4
Stir through the garlic butter until melted and glossy. Squeeze over the lemon.
- 5
Scatter with fresh parsley and serve straight from the pot with thick slices of crusty bread.