Sat, 12 March 2022
Charlo the Chef
INGREDIENTS
(Serves 2)
1x Shallot finely diced
2x Cloves Garlic crushed
1x Leek Sliced
120g Smoked Pancetta Diced
1 Tablespoon Lemon Scented WicklowRapeseed Oil
1/2 Bunch Flat Leaf Parsley chopped
1/2 Bunch Fresh Thyme chopped
1 Knob of Irish Butter
1/2 kg Mussels in shell ,Scrubbed and debearded
1/2 kg Fresh Cockles
350 ml Guinness
100ml Double Cream
250 g Linguine Pasta pre cooked
Salt and Pepper to Taste
METHOD
1. In a pan melt the butter and Rapeseed oil and add in the garlic, shallots, leeks and Pancetta and fry for 4 mins
2.Next add in the Cockles and Mussels (if any are open , give them a tap and if they don’t close throw them in the bin )
3. Stir to combine and the add in the Guinness
4. Boil , then lower the heat , cover and steam for 3/4 mins or until Cockles and Mussels have opened ( discard any open ones )
5. Stir in cream , pasta , herbs and seasoning with salt and cracked black pepper to taste
6. Stir to combine and serve
Enjoy
