Description
Fancy a Pint?
Of what? Beer? Cider? Lager? No, cockles!
Traditionally sold with winkles and whelks, cockles have been a popular British seaside snack for many years. But a pint of them? Well, in the absence of scales, some London pub owners would sell them by the best unit they knew – a good old pint
Popular in seafood pies or tossed into salads, they’re best steamed until their shells open. A bit like mussels. Use them in soups, risotto and paella or stew them in a tomato sauce and serve with pasta. Or, check out the detailed list on the BBC Food website for some inspiration.
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