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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!