Cockles and Mussels (Ruacan Agus Diúilicíní)

Ingredients

• 2 pounds mussels, scrubbed and debearded
• 1 pound cockles, soaked and rinsed
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 1 cup dry white wine
• 1/4 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges
• salt, to taste
• black pepper, to taste
• 1 loaf crusty bread, for serving

Method

1. 1

   Soak cockles in cold salted water for 20 minutes to release sand, then rinse well. Scrub mussels under cold water, removing beards and discarding any that are cracked or do not close when tapped.

2. 2

   Melt the butter in a 6-quart saucepan over medium heat. Add the shallot and garlic and cook, stirring, until softened and fragrant, about 2 minutes.

   2:00 · Sauté shallot and garlic
3. 3

   Pour in the white wine, raise heat to medium-high, and bring to a simmer.

   3:00 · Bring wine to simmer
4. 4

   Add the mussels and cockles to the pot, cover, and steam until the shells open, shaking the pot occasionally.

   6:00 · Steam shellfish
5. 5

   Use a slotted spoon to transfer the opened shellfish to serving bowls, discarding any that remain closed.

6. 6

   Stir the cream into the broth remaining in the pot and simmer until slightly thickened, about 2 minutes. Season with salt and pepper to taste.

   2:00 · Simmer broth with cream
7. 7

   Pour the broth over the shellfish, sprinkle with parsley, and serve with lemon wedges and crusty bread.