About this recipe:Cockles and mussels have a high content of selenium, a cancer-fighting antioxidant, as well as iron and vitamin B12. Sage and a mixture of finely chopped vegetables add different flavours and extra nutrients to the simple sauce of tomatoes and wine.
750g (1lb 10oz) live cockles
750g (1lb 10oz) live mussels
150ml (¼ pint) white wine
1 tablespoon vegetable oil
1 onion, finely chopped
1 celery stick, finely chopped
½ red pepper, finely chopped
3 tablespoons finely chopped carrot
2 tablespoons finely chopped sage leaves
400g (14oz) canned chopped tomatoes
Salt and black pepper
2 tablespoons roughly chopped parsley
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Method Prep:1hr40min › Cook:20min › Ready in:2hr
Wash the cockles and mussels in a few changes of cold water, scrubbing to remove any beards still attached to the shells. Discard any that are damaged, or opened ones that do not close when tapped. Place the remaining shellfish in a large plastic bowl, cover with cold water and set aside to soak for 1 hour.
Drain the shellfish thoroughly and place in a stockpot or large saucepan. Add the wine, cover and cook over a high heat for 2-3 minutes until all the shells have opened.
Strain off the cooking liquid and reserve. Discard any shellfish that have not opened. Pick half the shellfish from the shells and leave those remaining in their shells.
Heat the vegetable oil in a saucepan, add the onion, celery, red pepper, carrot and sage and cook over a gentle heat until softened. Add the canned tomatoes and bring to the boil, stirring frequently. Cook for 3 minutes, then add the reserved cooking liquid from the shellfish. Return to the boil and simmer for a further 3 minutes, stirring frequently.
Stir the cockles and mussels into the sauce and add salt and pepper to taste. Stir in the parsley and serve hot with herbed scones, pasta or rice.