One of my favourite recipes, these fresh, juicy cockles are just steamed open and topped with a fragrant herb sauce. Serve with lots of crusty bread for mopping up the juices.
Serves: 6
INGREDIENTS
Green sauce
½ packed cup each parsley leaves and mint leaves
2 tablespoons white wine vinegar
2 cloves garlic, crushed
1 teaspoon sea salt
½ teaspoon smoked paprika
⅓ cup olive oil
Cockles
1 tablespoon olive oil
1.5 kilograms cockles, cleaned (see Cook’s note)
2 cloves garlic, crushed
½ teaspoon dried chilli flakes
To serve
2 tablespoons roughly chopped parsley
lemon wedges
METHOD
Green sauce: Place all the ingredients in a small food processor and blend until smooth. Set aside.
Cockles: Heat the oil in a large sauté pan over a high heat. Add the cockles, garlic and chilli then cover and steam until the cockles have opened. Discard any that remain closed.
To serve: Using a slotted spoon, transfer the cockles to a serving dish. Put ½ cup of the cooking liquid into a bowl and stir in the green sauce.
Spoon this over the cockles, scatter over the parsley and serve immediately with lemon wedges for squeezing.
Cook’s note: To clean the cockles, place in a large bowl of cold water with 2 teaspoons of salt. Leave for 15 minutes for them to purge any sand, then drain well.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.