Fresh cockles.
TO COOK
If shells haven’t been purged, place them in a solution of cool water and sea salt (30g salt to each litre of water) for several hours, or overnight, at room temperature (if you refrigerate them they’ll close up and won’t ‘spit out’ the sand).
Average yield is 20-30%. They have a medium flavour, medium oiliness and moist, firm flesh. Remove from the heat as soon as they open, as they quickly shrivel and become chewy if over cooked.
While traditional wisdom was to discard shells that don’t open when cooked, you can pry them open, away from the plate, and, if they smell good, eat them; if they’re bad, they’ll have a distinctly ‘off’ aroma.
COOKING METHODS
Steam, poach, stir-fry, bake, grill, barbecue, smoke, raw (sashimi), pickle. The firm flesh works well in soups, curries and stir-fries. The classic Vongole dish is Spaghetti Vongole.
GOES WELL WITH
Chilli, coriander, garlic, parsley, tomato, white wine.
ALLERGY ADVICE: CONTAINS SHELLFISH.
PRODUCT OF AUSTRALIA.
