Welsh Laverbread and Cockles

For The Perfect Welsh Cockles and Laverbread

• How to cook cockles: Rinse them thoroughly under cold water to remove any sand or debris. Heat a large pot over medium-high heat. Add a knob of butter, minced garlic, and chopped parsley. Add the cockles and cover with a lid. Steam for 3-5 minutes until the cockles open. Serve immediately.

What You Need

• Onion – a finely chopped onion for frying
• Oil – used for frying
• Bacon – Use bacon or other alternatives:
  • Spinach and Tomatoes: Add fresh spinach leaves and halved cherry tomatoes.
  • Garlic and Herbs: Add minced garlic and fresh parsley.
  • Mushrooms and Thyme: Add sliced mushrooms and fresh thyme.
• Cockles – Use pre-cooked cockles by checking the tips section or the Recipe Note 1.
• Laverbread –
  • Kale/spinach – Use finely chopped, cooked kale or spinach as alternatives to laverbread.
  • Samphire – Samphire is also commonly found along the Welsh coastline and has a slightly salty and crunchy texture.
  • Other Welsh alternatives – These include sea lettuce, sea spinach, sea beet and dulse.
  • Other options  – Try to cook this dish with nori sheets and wakame.
• Lemon – You need the lemon juice of 1 lemon.
• Black pepper to taste.

Save the Cockles and Laverbread For Later

• Leftovers: Transfer any leftovers into an airtight container to be used within 2 – 3 days.  When ready to eat, reheat thoroughly in a microwave or on the stove until piping hot.

How to Serve Laverbread and Cockles

• Make a salad with lettuce, cucumber and tomatoes. Toss the salad with the laverbread so it’s combined, almost like a dressing.
• Flake some smoked salmon or haddock and sprinkle it along with the cockles over the dressed salad.
• Grate some cheese over the salad.
• Sprinkle breadcrumbs over the top for added texture and flavour.
• Serve with crusty bread or new potatoes.

Health Info

• Calories: 277.6
• Sugar: 3.9
• Sodium: 806.6
• Fat: 21.1
• Carbohydrates: 11
• Fiber: 1.3
• Protein: 12.8