Mussels and Pipis

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

  • About


  • 100 ml (3½ fl oz) white wine
  • 2 fresh bay leaves
  • 2 sprigs thyme
  • 6 black peppercorns
  • 12 mussels, scrubbed and debearded
  • 18 pipis, purged and drained


Place half of each of the wine, bay leaf, thyme and peppercorns in a small saucepan and bring to the boil. Add the mussels and cover with a glass lid. As the mussels open, remove from the pan. Discard the cooking liquid. Repeat with the pipis and remaining ingredients. Remove the mussels and pipis from their shells and keep warm.