Steamed westhaven cockles with garlic, white wine and parsley butter
- If the cockles are straight from the sea, place in a bucket of salt water for a few hours to purge them. Wash them well and place in a large pan with the wine, garlic(chopped and peeled) and celery leaves(chopped). Put over a high heat and let them steam open as the wine comes to the boil. As soon as all the cockles open, remove from the heat and leave to cool a little. Tip out most of the liquid, leaving about 4 tablespoons in the pan with the cockles.
- Add the butter and parsley(finely chopped), then reheat the pan, shaking constantly. When hot, serve immediately, spooning the buttery juices over the cockles. Accompany with crusty sourdough bread.