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Croquettes of fresh cockle meat

50 g of butter Nutmeg
50 g of flour Few tablespoons of breadcrumbs
500 ml mussel juice of Jan Prins Zeeuwsche Banier 1 egg white
Black pepper

Melt the butter, stir the flour into the butter and add the mussel juice. Leave to thicken whilst stirring continuously and remove from the heat. Add pepper and nutmeg to taste. Stir in the cockles, pour into a flat dish and leave to thicken in a cool place. Divide into cubes and coat those with egg white and then the bread crumbs. Fry them golden yellow in oil.

Serves: 4