Steamed shells in wine and garlic
A recipe from the Good Food collection.
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- 1 kg (2 lb) pipis
- 60 g (2 oz) butter, softened
- 2 cloves garlic, crushed
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 teaspoon chopped fresh thyme leaves
- 2 tablespoons toasted pine nuts
- ¼ teaspoon cracked black pepper
- 1 small ripe tomato
- ½ cup (125 ml/4 fl oz) white wine
- 1 small onion, finely chopped
1. Soak the pipis for 1 hour to remove any sand. Discard any open pipis that do not close when tapped on the bench.
2. Beat the butter and garlic in a bowl with a wooden spoon until well combined and light in colour. Beat in the herbs, pine nuts and pepper.
3. Cut a cross in the base of the tomato. Place the tomato in a heatproof bowl and cover with boiling water. Leave for 30 seconds, plunge into cold water, then peel away from the cross. Remove the core and finely chop the flesh.
4. Place the wine, onion and ½ cup (125 ml/ 4 fl oz) water in a large saucepan and bring to the boil. Add the pipis, cover and cook over high heat, shaking the pan occasionally, for 3–5 minutes, or until the pipis have opened.
5. Add the herb and garlic butter and the tomato to the pan and stir well until the butter has melted. Spoon into serving bowls and serve immediately with lots of crusty bread to soak up the juices. Discard any unopened pipis.