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    • Cockles with Cream and Parsley

    Mark Sharron
    Easy
    20 minutes
    02-Apr
    Cockles with Cream and Parsley is a simple yet delicious dish that can be enjoyed as an appetizer or a main course. It is a classic seafood dish that has been enjoyed for centuries. This dish is easy to prepare and uses simple and readily available ingredients. The combination of cream and parsley creates a unique flavour that will please any palate. The dish is also a great source of protein and other essential vitamins and minerals.
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    Ingredients

    • 2 dozen cockles
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 2 tablespoons parsley, chopped
    • 1/2 cup heavy cream
    • Salt and pepper to taste

    Method

    • Step-by-step method for Cockles with Cream and Parsley
    • Clean cockles thoroughly under cold running water, scrubbing any grit from shells
    • Place cockles in a bowl of cold water for 20 minutes to allow them to expel sand
    • Drain cockles and set aside
    • In a large skillet or saucepan, heat butter and olive oil over medium heat
    • Add minced garlic to the pan and sauté until fragrant, about 1 minute
    • Increase heat to medium-high and add the drained cockles to the pan
    • Cover with a lid and cook for 2-4 minutes, shaking the pan occasionally, until most cockles have opened
    • Remove cockles with a slotted spoon and set aside in a warm bowl
    • Add heavy cream to the pan juices, stirring to combine
    • Let the cream mixture simmer for 2 minutes, allowing it to slightly thicken
    • Season the sauce with salt and pepper to taste
    • Return the cooked cockles to the creamy sauce, stirring gently to coat
    • Sprinkle chopped parsley over the cockles and sauce
    • Serve immediately in shallow bowls, pouring extra sauce over the shells
    • For plating, arrange cockles attractively in the bowl and garnish with additional parsley
    • Serving suggestion: Provide lemon wedges and crusty bread to soak up the sauce