Cockles with drawn butter and garlic sauce

AT A GLANCE

  • Serves 4 people

  •  
  • Cockles
  • 2 kg cockles
  • To serve: thinly sliced wholemeal bread
  •  
  • Drawn butter and garlic sauce
  • 125 gm unsalted butter
  • 3 cloves garlic, finely chopped
  • 2 tbsp lemon juice
  • 1 pinch sweet smoked paprika
  • 1 pinch ground cumin
01   For drawn butter and garlic sauce, place butter in a saucepan and melt over low heat without boiling. Using a spoon, skim scum and discard, then pour clarified butter into a bowl, leaving behind milky solids. Return clarified butter to a clean saucepan, add garlic and sauté for 1 minute or until aromatic. Add lemon juice and spices and season to taste with sea salt and freshly ground black pepper.
02   Bring 2cm of salted water to the boil in a large pan over high heat, add cockles, cover and cook for 2 minutes or until cockles open. Drain in a colander and divide among bowls. Serve cockles dipped in drawn butter and garlic sauce with wholemeal bread.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND ELODIE RAMBAUD

Drinking Suggestion:

WHITE SPANISH ALBARIÑHO. , suggested by MAX ALLEN

FEATURED IN

Aug 2007

Aug 2007

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