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Cockle and Mussel Risotto
- For
4
- Difficulty
Medium
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
2 quarts 1 quart 2 tablespoons
Method
As you are going to use the liquid from the shellfish to cook the rice, it is very important to wash them thoroughly. Since they are full of salty water, do not add any more salt to the water in which you cook them.
Take a large pan with a lid. Bring to the boil sufficient water to come half way up the cockles and mussels. Throw them in, put on the lid and shake the pan once or twice. A
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