Cockles with Garlic and Parsley

There is no finer way to cook up cockles in a flash. Here is a simple but delicious way to do a quick preparation on these babies.

1 lb fresh cockles
2 Tbsp.  garlic, freshly minced
½ cup fresh parsley, roughly chopped
1 glass good dry white wine
1 lemon, freshly juiced
olive oil
unsalted butter
kosher salt

In a hot pan put a good few Tbsp. of olive oil, now when it’s hot add the minced garlic and sauté almost like stir frying it keep it moving until you can smell it, now add the cockles and now the wine and give it a good drink too about 8 oz, now cover with a lid and let steam for about 5 minutes, they will open pretty quickly.

Take lid off and check they are all open. Add a pad of butter, a squeeze of lemon juice and a pinch of kosher salt and toss carefully and start to reduce the sauce until the wine has reduced most of the way. Now add the parsley and let cook for another minute.

Plate and add more fresh parsley and a little squeeze of lemon juice to freshen it up and serve with some bread.

Makes 2 servings.