Cockle and Mussel Pie

Name: Cockle and Mussel Pie
Yield: Serves 4
Cuisine: Italy
Ingredients: 225 g/8 oz streaky bacon, diced; olive oil; 1 small clove garlic, finely chopped; 6 tablespoons finely sliced leek, white part only; 1.2 litres/2 pt cockles; 600 ml/1 pt mussels; salt and freshly ground black pepper; roux (a knob of butter worked with 1 tablespoon of flour); 3 tablespoons finely sliced spring onion; 1 teaspoon chopped fresh thyme; 2 teaspoons finely chopped parsley; 250 g/8 oz prepared puff pastry

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

This is an adapted version of an old Welsh recipe.

Ingredients

1.2 litres/2 pt cockles
600 ml/1

Europe
Italy
Marche
Wales
Pie
Mediterranean

Method

Prepare the cockles and mussels and steam in a large pan until the shells open. Discard any that stay closed. Scoop out the cockles and mussels and remove the flesh from the shells. Strain the liquor given out during cooking and reserve.

Fry the bacon in a little olive oil until lightly crisp