Cockles with Peas, Spinach and Broccoli

Ingredients

• 500g fresh cockles, soaked overnight in cold water
• 1 cup frozen peas, thawed
• 2 cups fresh spinach leaves
• 1 small head broccoli, cut into small florets
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Method

1. Prepare the cockles by soaking them overnight in cold water. Drain and rinse the cockles with fresh water.
2. In a large pot, bring water to a boil and steam the cockles until they have opened up and are cooked, usually around 5 minutes. Discard any cockles that have not opened.
3. In a large pan, sauté the onion and garlic in olive oil until translucent.
4. Add the broccoli florets and sauté until lightly cooked, but still crisp.
5. Add the peas and spinach and cook until the spinach has wilted and the peas are heated through.
6. Season with salt and pepper to taste.
7. Add the steamed cockles to the pan with the vegetables and mix well.
8. Serve hot with lemon wedges on the side.

Verdict

This dish of cockles with peas, spinach, and broccoli is a delicious and healthy way to enjoy seafood. The combination of tender cockles, sweet peas, and nutritious greens make for a well-rounded and satisfying meal. The lemon wedges add a bright finishing touch.

Serving Suggestions

This dish can be served as a main course with crusty bread or as a side dish with grilled prawns. For a complete meal, serve with brown rice or quinoa.