Finger-burning Cockles

Ingredients:

• 500g fresh cockles
• 2 cloves garlic, chopped
• 2 tsp red pepper flakes
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley
• Lemon wedges for serving

Instructions:

1. Soak the cockles in cold water for about an hour, changing the water several times to remove any excess sand or grit.
2. Drain and rinse the cockles and set aside.
3. In a large pan over medium heat, add the olive oil and garlic, stir for a minute or so.
4. Next, add the red pepper flakes, salt, and pepper, and cook for another minute or until fragrant.
5. Add the cockles to the pan and stir briefly to coat them with the spiced oil.
6. Cover the pan with a lid and steam the cockles for about 5 minutes or until all have opened. Discard any that don’t.
7. Serve the cockles immediately, topped with chopped fresh parsley and lemon wedges for squeezing over the top.

Verdict:

Finger-burning cockles are a delicious and spicy dish that will leave you licking your fingers. The red pepper flakes add a nice kick of heat, while the garlic and parsley give the dish a fragrant aroma. This recipe is perfect for seafood lovers looking for a quick and easy meal that’s packed with flavor.

Serving suggestions:

Finger-burning cockles are best served straight out of the pan with a side of crusty bread to mop up the delicious spiced oil and broth. Alternatively, serve them over a bed of sautéed spinach or mixed greens to add some color and freshness to the dish. Whatever your preference, make sure to have plenty of lemon wedges on hand to squeeze over the top!