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Steamed New Zealand Cockles and Prince E




Source of Recipe


Aunt Saunny

1 1/2 pounds fresh New Zealand cockles

1 1/2 pounds Prince Edward Island mussels

1 cup dry white wine

2 cloves garlic, crushed

1 shallot, chopped fine

3/4 cup water

2 tablespoons butter

1 tablespoon flat leaf parsley

1/2 lemon

Method:
In a heavy, large sauté pan, over medium high heat, place ½ of the butter, the shallots and garlic. Sautee for 30 seconds. Add cockles, ½ of the wine and ½ of the water. Cook for an additional 1 ½ minutes. Add the mussels and the rest of the wine and water, add the lemon and cook for 2 to 3 minutes. Add the remaining butter and parsley. Cook for 2 to 3 more minutes.

Serve with sourdough bread. Serves 2