Braised Cockles and Mussels with Parsley Fried Bread

Name: Braised Cockles and Mussels with Parsley Fried Bread
Yield: For 4 Persons
Cuisine: United Kingdom
Ingredients: 2 tablespoons tomato passata (sieved tomatoes); salt and pepper; 500g (1lb 2oz/2 cups) cockles or littleneck clams 500g (1lb 2oz/2 cups) mussels; 100 ml (3½fl oz/½ cup) white wine; 2 cloves garlic, chopped; 2 tomatoes, skinned, deseeded and diced; 2 shallots, chopped; 4 tablespoons olive oil; 4 tablespoons chopped parsley; ½ small fresh chilli; 4 slices white bread

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

The wonderful flavour of cockles belie their low price. They are worth buying merely for the quality of stock they produce, however they can also be used instead of clams in any pasta dish. The Welsh coast provides tons of these molluscs but most go straight to the pickling plants.

Ingredients

500g (1lb 2oz/2 cups) cockles or

Europe
United Kingdom
Starter
Fish course
Pescatarian
Wales

Method

To make the fried bread, heat the olive oil in a frying pan and fry the bread on each side until golden. Place half the chopped parsley on a plate and dip the slices of fried bread in it to coat. Set aside in a warm place until ready to serve.

Place the cleaned cockles and mussels in a large pan and pour in the wine. Cover with a lid and bring to the boil for about 2 minutes. When the s