Cockles in Garlic Butter

Method

• How to Make Cockles in Garlic Butter
• Rinse cockles thoroughly under cold water to remove sand and grit
• Scrub shells gently if needed, then drain cockles in a colander
• Place butter in a large skillet or saucepan
• Peel and mince garlic cloves
• Add minced garlic to cold butter in the pan
• Chop fresh parsley and set aside for garnish
• Cut lemon into wedges and reserve for serving
• Heat pan over medium-low heat until butter melts and garlic becomes fragrant
• Add cockles to the pan in a single layer
• Pour white wine or vermouth evenly over cockles
• Sprinkle sea salt and freshly ground black pepper over the mixture
• Increase heat to medium-high and cover pan with a tight-fitting lid
• Steam cockles for about 3-5 minutes until they open, shaking the pan gently once or twice
• Remove lid and discard any cockles that remain closed after cooking
• Toss cooked cockles gently in garlic butter to coat shells and meat
• Transfer cockles and buttery juices to a warm serving dish or wide bowl
• Scatter chopped parsley evenly over the cockles
• Arrange lemon wedges around the dish for squeezing just before eating
• Serve immediately with crusty bread for dipping (optional, not included in nutritional count)
• Present with small forks or picks for easier shell removal
• Enjoy as an appetizer or light entrée, garnished to preference