Ingredients with Measurements:
- 2 pounds fresh cockles
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Colander
- Serving bowls
Step-by-Step Instructions:
1. Rinse the cockles under cold running water and discard any that are open or cracked.
2. Melt the butter in a large pot or Dutch oven over medium heat.
3. Add the garlic and cook for 1-2 minutes until fragrant.
4. Add the white wine and lemon juice to the pot and bring to a simmer.
5. Add the cockles to the pot and cover with a lid.
6. Cook for 5-7 minutes, shaking the pot occasionally, until the cockles have opened.
7. Discard any cockles that have not opened.
8. Stir in the chopped dill and season with salt and pepper to taste.
9. Serve the cockles in bowls with the cooking liquid.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 6g
Protein: 23g
Sodium: 500mg
Substitutions for ingredients:
- Clams can be used instead of cockles.
- Parsley can be used instead of dill.
Variations:
- Add chopped tomatoes and red pepper flakes for a spicy twist.
- Substitute lime juice for the lemon juice for a different flavor.
Tips and Tricks:
- Make sure to discard any cockles that have not opened after cooking.
- Serve with crusty bread to soak up the cooking liquid.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve in individual bowls with a sprinkle of chopped dill on top.
Garnishes:
Chopped fresh parsley or a lemon wedge.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested Side Dishes:
Crusty bread or a simple green salad.
Troubleshooting Advice:
If the cockles are not opening, increase the heat slightly and shake the pot more frequently.
Food Safety Advice:
Make sure to discard any cockles that have not opened after cooking.
Food History:
Cockles have been a popular seafood in Europe for centuries, especially in coastal regions.
Flavor Profiles:
The lemon and dill add a bright, fresh flavor to the briny cockles.
Serving Suggestions:
Serve as an appetizer or light meal.
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