Ingredients with Measurements:
- 1 pound fresh cockles, cleaned
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup white wine
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok with lid
Step-by-step instructions:
1. Rinse the cockles under cold running water and discard any that are open or broken.
2. In a large skillet or wok, heat the olive oil over medium heat.
3. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Add the cockles to the skillet and stir to coat them in the garlic oil.
5. Pour in the white wine and cover the skillet with a lid.
6. Cook for 3-5 minutes, shaking the skillet occasionally, until the cockles have opened.
7. Remove the lid and add the chopped parsley to the skillet.
8. Season with salt and pepper to taste.
9. Serve hot with crusty bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- Medium heat
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 4g
- Protein: 15g
Substitutions for ingredients:
- Clams or mussels can be substituted for cockles.
- Lemon juice can be substituted for white wine.
Variations:
- Add diced tomatoes or red pepper flakes for a spicy twist.
- Use cilantro instead of parsley for a different flavor profile.
Tips and tricks:
- Make sure to discard any cockles that do not open during cooking.
- Serve with a side of lemon wedges for squeezing over the cockles.
- Use a slotted spoon to serve the cockles to avoid excess liquid.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with crusty bread on the side.
Garnishes:
- Garnish with additional chopped parsley.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the cockles do not open during cooking, discard them as they may be unsafe to eat.
Food safety advice:
- Make sure to thoroughly clean the cockles before cooking.
- Discard any that are open or broken before cooking.
- Cook until the cockles have opened and discard any that do not open.
Food history:
- Cockles have been a popular seafood in Europe for centuries, particularly in coastal regions.
Flavor profiles:
- Salty, briny, garlicky, and herbaceous.
Serving suggestions:
- Serve as an appetizer or main dish with crusty bread.
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