A fragrant meal of local shellfish for one or a light snack for two served with fresh ciabatta bread and spoons to drink up the creamy broth!

Place Shellfish into a suitable size pot and add ginger, chilli, coriander, butter and wine. With the lid on, steam the shellfish until boiling point then lower the heat and add the fresh cream, heat gently for three minutes and serve in a deep bowl.

Recipe provided by Carey's Bay Hotel. Click here to read the Seafood New Zealand magazine interview with Chef Johnny Dain and Jo Kidston.