You can make this coriander dressing for the mussels and cockles well ahead of time. To keep it vibrant and green, blanch the coriander then cool in iced water. Drain before placing in the blender and combining with the other ingredients. With the shellfish, remember if any don't open when cooked, throw them away. And bread is essential for slurping up the delicious juices.
|2 cups||Fresh coriander (Main)|
|1||Green chilli, seeds removed|
|½ cup||Olive oil|
|1||Lemon, zest and juice of|
|1 kg||Mussels, or a combination with cockles, scrubbed (Main)|
|1 to serve||Crusty bread, for serving|
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- To make the dressing: place the coriander, chilli, cumin, garlic, olive oil and lemon into a blender. Blitz until well combined. Set aside until required.
- Heat a barbecue until hot. Place the shellfish on to the hotplate and cover. They will take a few minutes to open.
- Place on to a large platter and drizzle with dressing.
- Serve with warmed crusty bread.