Cockle and Mussel Risotto

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 2 quarts cockles and mussels (1 quart of each)
  • 2 tablespoons


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