MM. RICHARDSON

Cockle Recipes

Cockles with Pasta

What a splendid way to start the summer, escape Paris, head for the beach, get a tan and treat yourself to the most divine and rewarding seafood dish!
Coques aux Pates (Cockles with Pasta).


 Ingredients;

•500g  cockles
•2-3 garlic pieces
•150g of fresh parsely
•lots of olive oil
•sea salt
•fresh ground pepper
•250g Spaghetti

Preparation & Method

Cockle preparation •We picked well over 2Kg of cockles from the beach at low tide which made about 500g of cockles after the de-shelling.
Washed off residue sand and soaked them in seasalt and water overnight – repeated this 4 times to get rid of the sand in them.
•Rinsed the cockles once more and placed in a pot of boiling water enough just to cover the cockles.
The cockle shells opened up with the heat – once all opened, heat turned off and strained.
Ran cold water over them so that they were ready to be de-shelled.
•Picked out the cockle flesh – and discarded any which weren't open.

Sauce:

•Roughly blended together garlic, parsley with the olive oil and salt & pepper to taste. Texture was bitty and not pasty.

Cooking:

•Cooked pasta adding sea salt and olive oil into water – timing according to packet Split the pasta into 2 plates.
•Heated a frying pan and splashed a dose of olive oil in it before sliding the de-shelled cockles in.
•Then added in the sauce and stirred for 5 mins until the aromas filled the kitchen
•Added additional fresh pepper to the dish and garnished with sprigs of fresh parsley – like the pros do it.
The dish was soon wiped clean from the plates!




Cockles with garlic and parsley

No finer way to do cockles or clams.
Here is a simple but delicious way to do a quick preparation on these cockles.

•Prep Time: 2 min
•Cook Time: 4 min
•Ready Time: 6 min
•Servings 2 servings


Ingrediants

•One pound fresh clams or cockles
•2 tablespoons minced fresh garlic
•½ cup rough chopped parsley
•Glass of good dry white wine
•Juice of one lemon
•Olive oil
•Unsalted butter
•Salt
Preparation In a hot pan put a good few tablespoons of olive oil, when it’s hot add the minced garlic and sauté
almost like stir frying it keep it moving until you can smell it,
now add the cockles and now the wine and give it a good drink too about 8 oz,
now cover with a lid and let steam for about 5 min if they are cockles they will open pretty quick.
Take lid off and check they are all open.
Add a knob of butter, a squeeze of lemon juice and a pinch of salt
and toss carefully and start to reduce the sauce until the wine has reduced most of the way.
Now add the parsley and let cook for another min.
Plate add more fresh parsley and a little squeeze of lemon juice to freshen it up and serve with some bread.


Garlic & Chilli Cockle Sandwiches

INGREDIENTS:
¦2 dozen live cockles
¦200 grams salted butter
¦2 tablespoons of thinly sliced fresh garlic
¦½ teaspoon of finely chopped dried chilli
¦1 teaspoon of roughly chopped flat-leafed parsley
¦4 slices white sandwich bread







Directions
1.Steam open the cockles – either over a bbq grill, or in a covered pan with a splash of water or white wine.
Discard any that decline to open.
2.Drain and set aside the resulting juices or ‘liquor’.
3.Using a teaspoon, scoop each cockle out of its shell and set aside.
(Always return the shells to the sea or bury them in your garden. They don’t belong in a landfill.)
4.Gently melt the butter in a pan. When completely melted add the garlic, stir briefly and remove from heat. Do NOT sauté.
5.Toss the shelled cockles in the warm garlic butter.
Add a few teaspoons of the cockle’ liquor’ (be careful to avoid any grit), the chopped parsley and chilli to taste.
Stir until well amalgamated.
6.Assemble the sandwiches, and don’t be stingy with the cockles. Eat at once. Makes 2 sandwiches Wash down with plenty of cold white wine.


Cockle & Spinach vol-au-vents with Hollandaise Sauce


 A vol-au-vent is a small hollow case of puff pastry. 
A round opening is cut in the top and the pastry
cut out for the opening is replaced as a lid after the case is filled.
Vol-au-vents can accommodate various fillings,
such as mushrooms, prawns, fruit, cheese, or spinach.





Ingredients
12 oz (350 g) puff pastry (thawed if frozen) 
1 egg (beaten, for glazing) 
1/2 cup (100 g) Clarified Butter 
2 lb (900 g) cockles (washed) 
1 egg yolk 
1 teaspoon lemon juice 
1 tablespoon water 
4 teaspoons finely chopped cooked spinach 
Salt 
Directions
1 Preheat the oven to 400°F (200°C).
Roll out the pastry on a lightly floured surface until it is 1/4 inch (5 mm) thick.
Cut out twelve 2 1/2-inch (6.5-cm) disks using a plain pastry cutter.
Press a 2-inch (5-cm) plain cutter into the center of each one, only halfway down into the pastry.
Take care not to cut all the way through. 2 Put the cut-out pastries on a lightly buttered baking sheet and brush the tops with a little beaten egg.
Bake for about 10 to 12 minutes, until crisp and richly golden, then remove from the oven.
While they are still warm, carefully remove the centers with a teaspoon,
making sure you scoop out all the partly cooked pastry from inside.
Cover and keep warm in a low oven. 3 Pour the clarified butter into a small pan and leave it over a low heat.
Put the cockles into a large pan with 1/2 cup (120 ml) of water.
Cover and cook over a high heat for 4 to 5 minutes, shaking the pan well every now and then,
until all the cockles have opened. Tip them into a colander to drain.
When they are cool enough to handle, remove them from their shells.
Transfer to a bowl and keep warm. 4 Put the egg yolk, lemon juice, and water into a blender.
Heat the clarified butter until it begins to bubble.
Turn on the blender and slowly pour in the butter through the hole in the lid,
to make a smooth, creamy hollandaise sauce. 5 Scrape the sauce into a bowl and stir in the spinach and a little salt to taste.
Fold in the cooked cockles, leaving behind any liquid that might have collected at the bottom of the bowl.
Spoon the mixture into the warm vol-au-vent pastries and serve immediately.


Slow Cooker Limpet Stew


 3 small onions
2 cloves garlic
2tbsp EVOO (Extra Virgin Olive Oil)
0.25 pint white wine
1 tin chopped tomatoes - drain but retain juice
1tsp smoked paprika
Limpets - we had 3.25lb of them in their shells
0.75 pint fish / veg stock
2-3 potatoes
3 white fish fillets chopped into chunks
Sea beet - 3 handfuls
Prawns - 1 handful
Cockles - a handful
Lemon juice


METHOD:
1) Put EVOO in pan to heat.
Finely chop onion and garlic and fry off to soften. Place wine and drained tomatoes in the SC on high - retain the juices from the toms though. Add smoked paprika to the frying pan with the onions and garlic and cook for a couple more minutes,
stirring well then add the lot to the SC. Scrub the limpets and add to the SC in their shells.
Switch to 'low' setting and add fish stock to cover - I used 0.75 pint made from a cube.
Add the tom juice at this point if more liquid is necessary to nearly cover all those shells. After 8 hours the limpets will fall from their shells with ease;
pick the shells out being careful not to burn fingers! Add the potatoes, chopped into smallish dice and leave for another 2 hours to cook through. At end of this time try the limpets and discover they're still disappointingly rubbery in texture
so decide to try Mr Wright's tip of blending the things. Blend mainly the limpets and chunks of potato with a little of the liquid.
Be startled at the - er - 'interesting' shade of green it goes.
[At this point it's fair to say I was getting a little more perturbed as to whether
this increasingly long-winded process was actually going to produce something fit to eat.
Looks appetising deosn't it?!] Return to SC where the sauce has been cooking away for another half hour. Add the 3 white fish fillets to the SC and leave for a further half an hour. Strip the stems out of the sea beet - they are a remarkably obliging plant in that these tear out very easily.
Add them to the SC. Taste for seasoning - I added salt. Add handful of defrosted prawns and cockles to the SC and stir in.
Leave until fully heated through at least. Immediately prior to serving add a splosh of lemon juice to taste.