The Dr. requested seafood for dinner in exchange for his accompanying me to Roosevelt Island. While preparing for our meal, I entertained him with a smoked salmon appetizer. With a roasted branzino stuffed with lemon slices, I also served cockles in white wine sauce.
1 bag of cockles, cleaned and scraped off
1 cup dry white wine
2 shallots, chopped
2 cloves of garlic, minced
a handful of flat parsley, chopped
1. In a large pot, heat some oil and sautÃ© garlic and shallots. Add the cockles and toss until a majority of them open up. Shake the pot to be sure that all the cockles are getting equal heat. Add white wine and cover for about 3 minutes to let the wine simmer.
2. Drain the cockles into a large bowl, saving the liquid. Discard unopened cockles. Return the liquid to the pot and bring to a boil. Add chopped parsley. Pour this sauce over the cockles and serve immediately.