Ingredients with Measurements:
- 2 pounds fresh cockles, cleaned and rinsed
- 1/2 cup dry white wine
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Special equipment needed:
- Large sauté pan with lid
Step-by-step instructions:
1. In a large sauté pan, melt the butter over medium heat.
2. Add the minced garlic and red pepper flakes to the pan and cook for 1-2 minutes until fragrant.
3. Add the cockles to the pan and stir to coat with the garlic butter.
4. Pour the white wine over the cockles and cover the pan with a lid.
5. Cook for 5-7 minutes or until the cockles have opened up.
6. Discard any cockles that have not opened.
7. Season the cockles with salt and freshly ground black pepper to taste.
8. Sprinkle the chopped parsley over the top of the cockles.
9. Serve immediately with crusty bread for dipping in the delicious broth.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 194
Fat: 7g
Saturated Fat: 4g
Cholesterol: 73mg
Sodium: 347mg
Potassium: 273mg
Carbohydrates: 6g
Fiber: 0g
Sugar: 0g
Protein: 18g
Substitutions for ingredients:
- Clams or mussels can be substituted for cockles.
- Chicken or vegetable broth can be substituted for white wine.
Variations:
- Add chopped tomatoes or roasted red peppers for a pop of color and flavor.
- Substitute chopped cilantro for parsley for a different flavor profile.
Tips and tricks:
- Make sure to discard any cockles that have not opened after cooking.
- Serve with crusty bread for dipping in the delicious broth.
- Use fresh cockles for the best flavor.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a sauté pan over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a slice of lemon on the side.
Garnishes:
- Sprinkle with additional chopped parsley or cilantro.
Pairings:
- Serve with a crisp white wine or a cold beer.
Suggested side dishes:
- Crusty bread for dipping in the broth
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the cockles are not opening up after cooking, discard them as they may be bad.
Food safety advice:
- Make sure to clean and rinse the cockles thoroughly before cooking.
- Discard any cockles that have not opened after cooking.
Food history:
- Cockles are a type of small edible clam that are commonly found in coastal areas.
Flavor profiles:
- The cockles are cooked in a garlic butter and white wine broth, which gives them a rich and savory flavor.
Serving suggestions:
- Serve as an appetizer or main course with crusty bread for dipping in the broth.
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