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Begin by heating the butter in a large skillet over medium heat.
Add the garlic and sauté for 1-2 minutes, until fragrant.
Add the cockles to the pan and season with salt and pepper.
Pour in the white wine or vermouth and bring to a simmer.
Cover the pan and cook for 5-7 minutes, until the cockles are cooked through.
Remove the pan from the heat and stir in the parsley.
Serve the cockles in garlic butter with a wedge of lemon. Enjoy!