Ingredients with Measurements:
- 2 pounds fresh cockles, cleaned and rinsed
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Salt and pepper to taste
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 sauté for 1-2 minutes until fragrant.
3. Add the white wine and bring to a simmer.
4. Add the cockles to the pan and cover with a lid.
5. Cook for 5-7 minutes until the cockles have opened.
6. Remove the lid and add the chopped parsley and thyme.
7. Season with salt and pepper to taste.
8. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 4g
- Protein: 20g
Substitutions for ingredients:
- Clams can be substituted for cockles.
- Chicken broth can be substituted for white wine.
Variations:
- Add diced tomatoes for a more Mediterranean flavor.
- Substitute cilantro for parsley for a more Mexican flavor.
Tips and tricks:
- Make sure to discard any cockles that do not open during cooking.
- Serve with crusty bread to soak up the flavorful broth.
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 sprig of fresh herbs on top.
Garnishes:
- Fresh herbs such as parsley or thyme.
Pairings:
- Crusty bread and a crisp white wine.
Suggested side dishes:
- Roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the cockles do not open during cooking, discard them.
Food safety advice:
- Make sure to thoroughly clean and rinse the cockles before cooking.
Food history:
- Cockles have been a popular seafood in Europe for centuries.
Flavor profiles:
- Briny, herbaceous, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or a light main course.
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