Cockles, Conwy Mussels, Traditionally Reared Pedigree Welsh Pork bacon and samphire in Traditional Welsh Cider

Ingredients

• 50g butter
• 3 rashers Traditionally Reared Pedigree Welsh Pork (TSG) back bacon, cubed
• 2 shallots, finely chopped
• 2 garlic cloves, crushed
• 150ml Traditional Welsh Cider (PGI)
• 1kg fresh cockles, washed and scrubbed (see method)
• 500g fresh Conwy Mussels (PDO)
• 75g (or a handful) samphire

Method

1.  Heat the butter in a large pan, then add the bacon and cook for 3 minutes.

2.  Add the shallots and garlic and cook for about 5 minutes until softened but not browned. Pour in the cider and heat until bubbling.

3.  Tip in the prepared cockles, mussels and samphire. Turn up the heat and cook with the lid on for about 3 minutes, shaking the pan every now and then, until the shellfish are open.

4.  Discard any unopened shellfish and serve with fresh, crusty bread.

How to prepare live mussels and cockles
Wash the shellfish under cold running water and scrub using a small, stiff brush. Pull the ‘beard’ off the mussels. Discard any shellfish that are open and do not close when tapped.

What is PGI/PDO/TSG status?
Learn more about what other food and drink from Wales has Geographical Indication (GI) status and why ‘GI’ should also stand for ‘Genuinely Iconic’.