Britany Cockles 500g

Fresh Brittany Cockles – Premium Shellfish from France
Discover the authentic taste of the French Atlantic with our fresh Brittany cockles. Wild-caught and hand-harvested from the clear coastal waters of Brittany, these premium shellfish are prized for their sweet, briny flavor and tender texture.

Perfect for seafood pasta, tapas, or a classic French marinière-style dish. Packed with natural minerals and freshness — a true gourmet delight from the sea.

➡️ 100% natural, sustainable, and ready to cook.

Cooking cockles can be a simple and delicious process. Here's a basic method for cooking palourde clams:

Steamed Cockles ''Marinières :

Ingredients:

• Fresh cockles 1kg
• White wine (about 1 cup)
• Garlic cloves (2-3, minced)
• Fresh parsley (a handful, chopped)
• Butter (optional)
• Lemon wedges (for serving)
• Salt and pepper (to taste)

Instructions:

1. Cleaning the Clams:

   • Rinse the Cockles under cold water to remove any sand or debris.
   • Place them in salted cold water for 20mns to clean out the sand, then rinse well
   • If there are any cockle with cracked or open shells, discard them. cockles with open shells should close tightly when tapped; if they don't, they might be dead and should be discarded.

2. Cooking:

   • In a large pot with a lid, add water or white wine (or a combination of both) to a depth of about 1 inch.
   • Place the pot over medium heat and bring the liquid to a simmer.

3. Flavoring the Broth:

   • Add minced garlic and chopped parsley to the simmering liquid. You can also add a pat of butter for extra flavor.

4. Adding the Clams:

   • Carefully place the cleaned cockles into the pot.
   • Cover the pot with the lid and let the cockles steam for about 2-3 minutes. The cockles are done when their shells have opened

5. Serving:

   • Once the cockles have opened, remove the pot from the heat.
   • Discard any cockles that haven't opened after cooking, as they might be unsafe to eat.
   • Season the steamed cockles with salt and pepper to taste.
   • Serve the steamed cockles in bowls, along with some of the cooking liquid (broth).
   • Provide lemon wedges on the side for squeezing over it.

Note: You can also experiment with variations in the flavorings. For example, you might add diced tomatoes, red pepper flakes, or other herbs and spices to the broth for different flavor profiles.

Remember that palourde clams cook quickly, so be attentive to prevent overcooking. Enjoy your steamed cockles as an appetizer, main dish, or as part of a seafood pasta or rice dish.