Steamed New Zealand Cockles and Prince Edward Island Mussels (Serves 2)

Ingredients: 1 ½ pounds fresh New Zealand cockles 1 ½ pounds Prince Edward Island mussels 1 cup dry white wine 2 cloves garlic, crushed 1 shallot, chopped fine ¾ cup water 2 tablespoons butter 1 tablespoon flat leaf parsley ½ lemon Method: In a heavy, large sauté pan, over medium high heat, place ½ of the butter, the shallots and garlic. Sautee for 30 seconds. Add cockles, ½ of the wine and ½ of the water. Cook for an additional 1 ½ minutes. Add the mussels and the rest of the wine and water, add the lemon and cook for 2 to 3 minutes. Add the remaining butter and parsley. Cook for 2 to 3 more minutes. Serve with sourdough bread. ««« Back to Recipe Search page