Coriander dressing with mussels and cockles. Photo / Babiche Martens.
Coriander dressing with mussels and cockles. Photo / Babiche Martens.
Coriander dressing with mussels and cockles
Serves 4 as a starter
Dressing • 2 cups coriander • 1 green chilli, seeds removed • ½ tsp cumin • 2 cloves garlic • ½ cup olive oil • Zest and juice of 1 lemon • 1kg mixture of mussels and cockles, scrubbed • Crusty bread for serving
1. To makethe dressing: place the coriander, chilli, cumin, garlic, olive oil and lemon into a blender. Blitz until well combined. Set aside until required.
2. 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.
