de-shelled cockles
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Penclawdd Cockles in a Mascarpone & Laverbread Sauce, Served with Multigrain & Rye Bloomer
All in one frying pan dish. Penclawdd cockles, cooked in onion, garlic and white wine vinegar. With the addition of mascarpone, instead of cream and a local delight of fresh laverbread mixed in the sauce. Squeezed lemon juice, garnished with fresh parsley, grated Grana Padano and a side of bloomer bread to soak up sauce.… Read more
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