A Quick and Easy Cockles and Mussels Recipe – Ready in Minutes

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

1. Add the olive oil to a sauté pan (or pot that has a lid) and ensure it’s hot before adding the garlic cloves.
2. Add the garlic cloves to the oil and sauté them until they’re a light golden brown in colour.
3. Add the cockles to the pan and cook for approximately one minute.
4. Add the fish stock and cover the pan to create steam for the cockles to open.
5. Cook for approximately two minutes.
6. Add the mussels, white wine and crushed red pepper to the mix.
7. Close the sauté pan for two minutes.
8. Place the cockles and mussels onto a serving plate.
9. Take the sauté pan with garlic and broth back to the cooker and heat.
10. Add grape tomatoes and parsley to the broth and let it simmer for two minutes.
11. Pour the tomatoes, garlic and broth over the cockles and mussels.
12. Crusty bread goes great with this dish.
13. Serve and enjoy!

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