Cockles and Mussels

If Irish Molly Malone is not wheeling that infamous wheelbarrow down your street, you can omit the cockles in this recipe, which are only tiny clams, and use mussels alone.

• 1 quart cockles
• 1 quart mussels
• 1/2 stick butter
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/4 bunch parsley, roughly chopped
• 2 cups dry white wine
• 1 lemon
• Salt & freshly milled pepper to taste

METHOD

Wash cockles and mussels thoroughly in running water, removing beards.

In a large pot, melt the butter, then add the finely-chopped onion. Cook over medium heat until onion is translucent. Add garlic when onion just becomes soft. Do not brown.

Stir in parsley and wine. Season with salt and pepper to taste. Bring liquid to a boil, then lower heat so that liquid is simmering only.

Add mussels to the pot. Put cockles on top of mussels. Squeeze in a bit of lemon juice, and cook until shells open.

When shells are open, remove from burner and put in serving bowl. Do NOT cook until all shells are opened. Some may not open. Discard any that don't open.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Diana Farrell Serbe

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