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Seafood Bar Chelsea
Chefs Table Hackney

Mussel Bulhao Pato

  • Serves: 2
  • Cooks in: 20 mins
  • Difficulty: Easy
1kg of clams or cockles 
½ bunch of coriander 
4 garlic cloves peeled 
80 ml of olive oil 
100 ml of white cooking wine 
Toast to garnish 
Salted butter for the toast 
Slice the garlic into thin pieces. 
In large pot add the garlic and olive oil, turn the stove on a cook it slowly until golden then add the clams or cockles and wine.
Cover with a lid and turn the heat up, once it starts to steam add the chopped coriander and stir.
Leave to cook until the shells are open. 
Serve immediately with toast and butter.