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Cockles and Mussels Cooked in West Country Cider and Clotted Cream

Steamed mussels and cockles in a cider reduction enriched with clotted cream, shallots, celery, and fresh chervil.

SeafoodMain CourseShellfishCiderWest Country

Estimated Nutrition

Per Serving Total
Calories 697 kcals 1394 kcals
Carbohydrates 41.3 grams 82.6 grams
Fat 38.1 grams 76.2 grams
Protein 44.2 grams 88.4 grams
Cook Time
15 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
100
g
Clotted Cream
Fruits
1
piece
Lemon
Juice only
GrainsCereals
1
1
Bread
Wholesome chunky bread like poppy and linseed bloomer to serve
Liquids
300
ml
Cider
Good dry West Country variety
NutsSeeds
2
tbsp
Chervil
Chopped fresh
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground to taste
Seafood
500
g
Mussels
De-bearded and cleaned
400
g
Cockles
Washed and filtered from sand
Vegetables
3
piece
Banana Shallots
Peeled and diced
6
stalk
Celery
Peeled and diced

Steps

  • Discard any mussels or cockles that stay open when tapped on a hard surface.
  • Steam shellfish with 300ml cider in a lidded pan until opened.
  • Remove shellfish from the pan and reserve the cider stock.
  • Sauté diced shallots and celery in the pan until softened.
  • Add the stock back and reduce the liquid volume by half.
  • Stir in 100g clotted cream.
  • Return shellfish to the pan to heat through.
  • Finish with lemon juice, chervil, salt, and pepper then serve with bread.