Cockles & Mussels with Bacon -Starter
In Ireland, appetizers are called Starters. They (other than soup) have recently become part of the Irish meal.
- cockles (small clams)
- 16 slice
- rashers (bacon)
- 2 oz
- butter, unsalted
- onion, finely chopped
- 2 Tbsp
- parsley, finely chopped
- 1 tsp
- chives, finely chopped
- salt and pepper
- 4 sprig(s)
How to Make Cockles & Mussels with Bacon -Starter
- 1Wash, scrub and debeard the mussels. Wash and scrub the cockles (small clams.) Put the prepared mussels in a large saucepan. Add 1/2 pint water, bring to a boil, cover and cook quickly for 5 minutes. Shake the pan occasionally during cooking. Add the cockles and continue cooking for a further 3-5 minutes. When the shells open, the shellfish are cooked. Any opened shells should be discarded. Remove the cockles and mussels from the shells.
- 2Roll the bacon rashers (just plain bacon works)and neatly secure with a wooden cocktail stick (toothpick). Put in a pan of boiling water for a few minutes to remove the salt and set the rolls. Drain, dry and discard the cocktail sticks (toothpicks).
- 4Divide between 4 warm serving plates, scatter over the bacon rolls and garnish with a sprig of watercress.