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    • Cockles with Cream and Parsley

    Mark Sharron
    Easy
    20 minutes
    2-4
    Amount Per Serving: Calories 250; Fat 10g; Protein 12g
    Cockles with Cream and Parsley is a simple yet delicious dish that can be enjoyed as an appetizer or a main course. It is a classic seafood dish that has been enjoyed for centuries. This dish is easy to prepare and uses simple and readily available ingredients. The combination of cream and parsley creates a unique flavour that will please any palate. The dish is also a great source of protein and other essential vitamins and minerals.
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    Ingredients

    • 2 dozen cockles
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 2 tablespoons parsley, chopped
    • 1/2 cup heavy cream
    • Salt and pepper to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.