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Cockles and Mussels ... Alive, alive o!
From Dorothy McNett's recipes at www.dorothymcnett.com. Go ahead and sing about sweet Molly Malone! This soup is very nice served with Irish bread and Irish cheeses.
10-12 fresh cockles or mussels
water
sea salt
3-4 cups vegetable stock
1/4 cup white wine
1-2 tablespoons finely snipped green onions or chives
snipped fresh herbs, such as dill, parsley, as desired
freshly grated Irish cheddar cheese
Clean the cockles or mussels well and discard any that are open. Place in pan with enough salted water to just cover the cockles. Bring to a boil until they just open. Remove cockles from the hot liquids, reserving the liquid. Strain the liquid and put back into the saucepan, adding the vegetable stock, wine, green onions and herbs. Bring to a boil, reduce to simmer for about 5 minutes to develop the flavors. Remove the cockles from the shells and add to the broth. Serve with some Irish cheddar cheese grated over the top of each bowl of soup.
Recipe created 2012-03-13.
