Ingredients with Measurements:
- 1 kg fresh cockles
- 4 cloves of garlic, minced
- 2 red chili peppers, sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup white wine
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet or wok with lid
Step-by-step instructions:
1. Rinse the cockles thoroughly in cold water and discard any that are open or cracked.
2. In a large skillet or wok, heat the olive oil and butter over medium heat until the butter is melted.
3. Add the minced garlic and sliced chili peppers to the skillet and sauté for 1-2 minutes until fragrant.
4. Add the cockles to the skillet and stir to coat them in the garlic and chili mixture.
5. Pour in the white wine and cover the skillet with a lid.
6. Cook for 5-7 minutes, shaking the skillet occasionally, until the cockles have opened up and are cooked through.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 200
- Fat: 8g
- Carbohydrates: 4g
- Protein: 25g
Substitutions for ingredients:
- You can use other types of fresh seafood, such as clams or mussels, instead of cockles.
- If you don't have white wine, you can use chicken or vegetable broth instead.
Variations:
- You can add other herbs and spices to the dish, such as thyme or paprika, to give it a different flavor.
- For a creamier version, you can add a splash of heavy cream to the skillet before serving.
Tips and tricks:
- Make sure to discard any cockles that are open or cracked before cooking.
- Don't overcook the cockles, as they can become tough and rubbery.
- 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 the cockles in a skillet over low heat until heated through.
Presentation ideas:
- Serve the cockles in a large bowl with the broth and garnish with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the cockles don't open up during cooking, discard them as they may not be safe to eat.
Food safety advice:
- Make sure to thoroughly rinse the cockles before cooking to remove any sand or debris.
- Discard any cockles that are open or cracked before cooking.
Food history:
- Cockles are a type of small saltwater clam that are commonly found in coastal areas around the world.
Flavor profiles:
- Spicy, garlicky, briny
Serving suggestions:
- Serve as an appetizer or main course.
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