Lemon and garlic pipis (Bulhão pato)

LOCATION: Fleurieu Peninsula, South Australia

Ingredients

• ½ cup (125 ml) extra virgin olive oil
• 6-8 garlic cloves, thinly sliced crossways
• ½ bunch fresh coriander, stems and leaves separated and coarsely chopped
• 1 kg pipis, purged (see Note)
• 1 lemon, halved
• Sea salt flakes and freshly cracked black pepper
• Crusty bread or garlic bread, to serve

Instructions

1. Heat the oil in a large frying pan over medium heat. Add the garlic and coriander stems. Cook, stirring, for 2 minutes or until aromatic but not browned.
2. Increase heat to medium-high. Add the pipis and bring to a simmer. Cover and steam, shaking pan gently occasionally, for 5-6 minutes or until the pipis have opened. Discard any unopened pipis.
3. Squeeze over one half of the lemon (or 2 tablespoons lemon juice) and toss through the chopped coriander leaves. Season with salt and pepper. Spoon pipis into a serving bowl. Cut the remaining lemon half into wedges. Serve with the pipis and garlic bread and lemon wedges.

Note

If you need to clean pipis: place the pipis in a bowl of very salty water (as salty as the sea 30g salt to every Litre of water) Set aside for at least 24 hours or until they spit out their grit. You should see sand at the bottom of the bowl. Drain. With a stiff-bristled brush, scrub them vigorously until their shells are really clean.