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    • Cockles with Cider and Bacon

    Mark Sharron
    Easy
    20 minutes
    02-Apr
    Cockles with Cider and Bacon is a delicious, easy-to-make dish that will tantalise your taste buds. This dish has fresh cockles, olive oil, garlic, white wine, hard cider, bacon, parsley, and salt and pepper. It is a unique and flavorful dish that will surely be a hit at any dinner table. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, this recipe is sure to please.
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    Ingredients

    • 1 lb. fresh cockles
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 cup dry white wine
    • 1/2 cup hard cider
    • 2 slices bacon, diced
    • 1/4 cup chopped fresh parsley
    • Salt and freshly ground black pepper, to taste

    Method

    • How to Make Cockles with Cider and Bacon
    • Scrub cockles under cold running water and discard any that remain open when tapped
    • Dice the bacon into small pieces
    • Mince the garlic cloves
    • Chop fresh parsley and set aside for garnish
    • In a large skillet, heat olive oil over medium heat
    • Add diced bacon to the skillet and cook until it turns golden and crisp; transfer cooked bacon to a plate, leaving oil and rendered fat in the pan
    • In the same skillet, add minced garlic and sauté gently for 30 seconds until aromatic without browning
    • Add cockles to the pan and toss quickly to coat in oil and garlic
    • Pour in the dry white wine and hard cider
    • Increase heat to high and cover the pan tightly with a lid
    • Steam cockles for 3-5 minutes, shaking the pan occasionally, until all cockles have opened (discard any that do not open)
    • Uncover and return the cooked bacon to the skillet, stirring to combine
    • Season with salt and freshly ground black pepper to taste
    • Sprinkle chopped parsley over the cockles
    • Transfer cockles and broth to a warm serving bowl
    • Serve immediately with crusty bread on the side to soak up the cider broth (optional, not included in carb count)
    • Plate by arranging cockles and bacon evenly, ladling the aromatic broth over top, and garnish with extra fresh parsley for color
    • Enjoy with chilled dry cider or crisp white wine for pairing