Cockles for Tea

Preparation info

    • Difficulty

      Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Method

‘Cockles, winkles and mussels were a teatime dish. Cockles we picked at the small seaside village of Ferryside, near Carmarthen. They were soaked overnight in a large enamel bowl of water, to which was added a lump