📝 About This Recipe
Inspired by the legendary streets of Dublin, this dish is a celebratory tribute to the bounties of the British Isles' coastlines. Plump, briny cockles and sweet, succulent mussels are bathed in a luxurious broth of crisp dry cider, smoky pancetta, and fragrant wild garlic. It is a rustic yet sophisticated seafood feast that captures the essence of a bracing sea breeze and the warmth of a coastal tavern.
🥗 Ingredients
The Seafood
- 1 kg Fresh Mussels (scrubbed and debearded)
- 500 g Fresh Cockles (soaked in salted water to remove grit)
The Aromatic Base
- 50 g Unsalted Butter (high quality, grass-fed preferred)
- 100 g Smoked Pancetta (finely diced)
- 3 pieces Shallots (finely minced)
- 4 pieces Garlic Cloves (thinly sliced)
- 3 sprigs Fresh Thyme (leaves only)
- 1 piece Leek (white part only, finely cleaned and sliced)
The Braising Liquid
- 250 ml Dry Hard Cider (traditional British dry cider)
- 100 ml Double Cream (optional, for a richer finish)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Sea Salt (to taste, use sparingly as shellfish are salty)
Garnish and Finish
- 1 handful Flat-leaf Parsley (roughly chopped)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Rinse the mussels and cockles thoroughly under cold running water. Discard any shells that are broken or remain open when tapped sharply against the counter.
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2
Place the cockles in a bowl of heavily salted cold water for 20 minutes to allow them to spit out any internal sand, then rinse again.
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3
In a large, heavy-bottomed pot or a deep wide skillet with a tight-fitting lid, melt the butter over medium heat until foaming.
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4
Add the diced pancetta to the pot and fry for 3-4 minutes until the fat has rendered and the edges are becoming golden and crisp.
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5
Stir in the minced shallots and sliced leeks. Sauté for 5 minutes until softened and translucent, but not browned.
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6
Add the sliced garlic and thyme leaves, cooking for just 1 minute more until the fragrance fills the kitchen.
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7
Increase the heat to high and pour in the dry cider. Let it bubble and reduce by about one-third, which should take roughly 2 minutes.
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8
Tip the prepared cockles and mussels into the pot all at once. Give them a quick stir to coat with the aromatics.
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9
Place the lid on tightly. Steam the shellfish for 4-5 minutes, shaking the pot occasionally to ensure even cooking.
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10
Remove the lid. Use a slotted spoon to transfer the opened shellfish to a warm serving bowl. Discard any that have remained tightly closed.
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11
Reduce the heat to medium and stir the double cream (if using) into the remaining liquid in the pot. Simmer for 1-2 minutes until slightly thickened.
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12
Taste the broth. It should be briny and bright; add a squeeze of lemon juice or a pinch of pepper if needed.
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13
Pour the hot, creamy broth over the shellfish in the bowl.
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14
Scatter the chopped parsley generously over the top and serve immediately with extra lemon wedges on the side.
💡 Chef's Tips
Always buy your shellfish on the day you plan to cook them for the best flavor and safety. If you cannot find cockles, small littleneck clams make an excellent substitute. Be very careful with salt; the liquid released by the cockles is naturally salty, so only season the broth at the very end. Ensure your pot is large enough; the shellfish need room to open up properly to cook evenly. For a lighter version, omit the cream and add an extra knob of cold butter at the end for a glossy finish.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or Irish soda bread to mop up the delicious broth. Pair with a chilled glass of the same dry cider used in the recipe or a crisp Sauvignon Blanc. A simple side salad of bitter greens with a lemon vinaigrette cuts through the richness of the pancetta. Provide a large 'discard bowl' in the center of the table for the empty shells. Keep it traditional by serving in deep warmed bowls to maintain the temperature of the broth.