Campfire Cockles with Wild Meat Bacon Butter
Serves 4
Ingredients
- 1.5 kg cockles, purged and scrubbed
- 150 g streaky bacon, diced
- 60 g butter
- 3 garlic cloves, sliced
- 2 tbsp Glasseye Creek Wild Meat Sauce
- 150 ml dry cider
- 1/3 cup parsley
- Crusty bread, to serve
Method
1. Rinse the shellfish and discard cracked shells or any open shells that do not close when tapped.
2. Cook the listed onion, garlic, bacon or aromatics in a large covered pot until softened. Add the liquid and sauce and bring to a lively simmer.
3. Add the shellfish, cover and cook for 4-6 minutes, shaking the pot once, until opened. Discard any that remain closed.
4. For linguine, toss the cooked pasta through the shellfish liquor. Otherwise finish with herbs, citrus or coconut milk and serve immediately with bread where listed.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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