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.

Seafood Main Course Shellfish Cider West Country

Estimated Nutrition

Calories

697

kcal / serving

1394 kcal total

Carbs

41.3g

per serving

82.6 g total

Fat

38.1g

per serving

76.2 g total

Protein

44.2g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Clotted Cream

Fruits

piece

Lemon

Juice only

GrainsCereals

Bread

Wholesome chunky bread like poppy and linseed bloomer to serve

Liquids

300

Cider

Good dry West Country variety

NutsSeeds

tbsp

Chervil

Chopped fresh

Salt

To taste

Black Pepper

Freshly ground to taste

Seafood

500

Mussels

De-bearded and cleaned

400

Cockles

Washed and filtered from sand

Vegetables

piece

Banana Shallot

Peeled and diced

stalk

Celery

Peeled and diced

Method

Finish with lemon juice, chervil, salt, and pepper then serve with bread.

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.