Cooking pipis over a hot barbecue adds a subtle smokiness that pairs beautifully with rich garlic butter, briny capers and fresh herbs. Finished with lemon and tarragon, this is an effortless dish that’s perfect for sharing straight from the bowl with plenty of crusty bread.
Ingredients
For the Pipis
- 1 kg Goolwa PipiCo Fresh Pipis
For the Garlic Butter
- 100 g butter
- 3 garlic cloves, crushed
- 2 tablespoons baby capers, drained
- Finely grated zest and juice of 1 lemon
- Freshly ground black pepper, to taste
- 2 tablespoons flat-leaf parsley, finely chopped
- 1 tablespoon fresh tarragon, finely chopped
Method
Prepare the Garlic Butter
- Place the butter into a small saucepan over medium-low heat until melted.
- Add the garlic and capers and cook gently for about 5 minutes, or until the capers begin to soften and break down.
- Remove from the heat and allow the butter to cool slightly before stirring through the lemon juice and freshly ground black pepper.
Cook the Pipis
- Preheat the barbecue to high.
- Place the Goolwa PipiCo Fresh Pipis directly onto the barbecue grill or a hot barbecue plate.
- Cook for 3 to 4 minutes, removing the pipis with tongs as each shell opens to prevent overcooking. Transfer them to a large serving bowl.
Alternatively, place the pipis into a large saucepan over high heat, cover with a tight-fitting lid and cook for approximately 4 minutes, shaking the pan occasionally until the shells have opened. - Pour the warm garlic butter over the cooked pipis.
- Add the lemon zest, parsley and tarragon and gently toss until the pipis are evenly coated.
- Serve immediately with warm crusty bread to soak up the delicious garlic butter.
Cook’s Tip: Removing the pipis from the barbecue as soon as each shell opens keeps them tender and juicy. If you’re cooking for a crowd, transfer the opened pipis to a warm bowl while the remaining shells continue to cook.
