Coriander Dressing Recipe with Mussels and Cockles

This tasty recipe is perfect for a dinner party starter

Coriander dressing with mussels and cockles. Picture / Babiche Martens

Serves 4 as a starter

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 make the 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.

3. Serve with warmed crusty bread.

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New Zealand Herald

New Zealand Herald

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