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Home > Recipes > Steamed westhaven cockles with garlic, white wine and parsley butter

Steamed westhaven cockles with garlic, white wine and parsley butter
( SERVES 4 )

Lauraine Jacobs

Publication: Listener

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Ratings: No ratings yet

Steamed westhaven cockles with garlic, white wine and parsley butter

No ratings yet

Ingredients

1½ kgs Cockles
2 cups White wine
2 Garlic cloves
½ cup Celery leaves
50 g Butter
1 handful Parsley

Directions

  1. 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.
  2. 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.
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http://www.bite.co.nz/recipe/6653/Steamed-westhaven-cockles-with-garlic-white-wine-and-parsley-butter/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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