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Soups and Starters Recipes -
Irish Cockles and
Mussels with Bacon Recipe
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Soups and Starters
Recipes
- Irish Cockles and
Mussels with Bacon Recipe
Ingredients
Serve
4
-
1.5
kg/3lb mussels, scrubbed and debearded
-
150 ml/1/4 pint water
-
175 g/6 oz cockles, washed and
scrubbed
-
4 streaky bacon rashers, rinded
-
25 g/1 oz butter
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1/2 onion, finely chopped
-
1 tablespoon finely chopped parsley
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1 teaspoon finely chopped chives
-
salt and pepper
-
4 watercress sprigs, to garnish
Method:
-
Put
the mussels in a large saucepan. Add the water,
bring to the boil, cover and cook over a high heat,
shaking the pan occasionally, for 5 minutes.
-
Add the
cockles and continue cooking for a further 3-5
minutes. Remove the cockles and mussels from the pan
and discard any shells that remain closed.
-
Remove
the cockles and mussels from the shells. Cut the bacon rashers in half width ways. Roll each
piece neatly and secure with a wooden cocktail
stick.
-
Put in a pan of boiling water for a few
minutes to remove the salt and set the rolls. Drain,
dry and discard the cocktail sticks.
-
Melt the butter in a large frying pan. Add the bacon
rolls and fry until browned. Remove from the pan and
keep warm.
-
Add the onion and fry until soft, then
add the mussels, cockles and herbs and season to taste
with salt and pepper.
-
Toss in the butter to heat
thoroughly. Divide evenly between 4 warmed serving
plates, scatter over the bacon rolls and garnish
with a sprig of watercress.
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