Small and succulent, New Zealand cockles, or tuangi in Maori, are a Kiwi classic. Steamed in wine, tossed in lemon butter and parsley and served with crusty white baguette, this light and delicious appetizer is a sumptuous south pacific treat for any shellfish lovers.
Steamed Cockles in White Wine
Serves 2 as an appetizer
1/4 cup of white wine or fish stock
1 bay leaf
30 cockles
1/4 cups freshly chopped parsley
2 cloves garlic, finely sliced
1 tbsp butter or olive oil
Juice and zest of 1 lemon
Let cockles soak in cold water for about 30-60 minutes so they release any sand trapped inside. In a large pot, heat the butter or olive oil and sliced garlic over high heat, and while stirring constantly, cook for one minute. Add the cockles, wine and half of the parsley, then cover, shaking the pan occasionally, until all of the shells have opened. To serve, pour the cockles and sauce onto a high rimmed serving platter and drizzle with lemon juice and the remaining parsley for garnish. Eat immediately and sop up the delicious juices with your favourite crusty white bread.
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