Cockles and Mussels Recipe
Cockles and Mussels … alive alive-O! Or so the song goes anyway! Well I won’t be wheeling any wheelbarrow through streets broad and narrow but I will be sharing with you a recipe for Cockles and Mussels should you feel like rustling up a simple seafood dish or making a toast to Molly Malone herself!
The following recipe will only take five minutes to prepare, and about 15 minutes to cook, so that’s 20 mins to cook a delicious starter or main meal – depending on how much you cook.
Cockles and Mussels should be live when you buy them. To clean the cockles – rinse under cold water, removing any sand or dirt. Discard any cockles with broken shells, and if a cockle is open – give it a good tap against your counter top and if it doesn’t close, then discard of it too. When it comes to the mussels – rinse under cold water, scrub with a stiff brush removing barnacles or hairy ‘beard’ that sticks out. In the case of mussels – if any shells are broken or open – discard them.
INGREDIENTS
- 12 Cockles per person
- 12 Mussels per person
- 4 Teaspoons of Olive oil
- 10 Garlic cloves
- 4 Tablespoons of Fish stock
- 4 Tablespoons of White wine
- One Pinch of Red pepper, crushed
- 12 Grape Tomatoes (optional but recommended)
- Pinch of fresh Parsley
- Crusty Bread to serve
DIRECTIONS
- Add the olive oil to a sauté pan (or pot that has a lid) and ensure it’s hot before adding the garlic cloves.
- Add the garlic cloves to the oil and sauté them until they’re a light golden brown in colour.
- Add the cockles to the pan and cook for approximately one minute.
- Add the fish stock and cover the pan to create steam for the cockles to open.
- Cook for approximately two minutes.
- Add the mussels, white wine and crushed red pepper to the mix.
- Close the sauté pan for two minutes.
- Place the cockles and mussels onto a serving plate.
- Take the sauté pan with garlic and broth back to the cooker and heat.
- Add grape tomatoes and parsley to the broth and let it simmer for two minutes.
- Pour the tomatoes, garlic and broth over the cockles and mussels.
- Crusty bread goes great with this dish.
- Serve and enjoy!
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Edwina O'Connor
She's a mother, wife, dog and home owner - a travel writing, creative, design and imagery driven, art and music lovin', sustainable living, coffee (and sometimes whiskey) drinking Irish woman.
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