#Dog Cockles à la Marinière

[askwhatsforlunch]

Dog Cockles à la Marinière

Bright with white wine and lemon and fragrant with garden herbs, these Dog Cockles à la Marinière make a lovely entrée for two. Happy Saturday!

Ingredients (serves 2 to 3):

a dozen large, fresh dog cockles

60 grams/2 ounces unsalted butter

1 tablespoon olive oil

half a small onion

2 sprigs fresh Parsley

1 garlic clove, minced

1/2 teaspoon freshly cracked black pepper

4 sprigs fresh Parsley

¾ cup dry white wine (such as Sauvignon Blanc, Chenin Blanc or Chardonnay)

1 large lemon

Wash dog cockles thoroughly, gently scrubbing them with a clean sponge to remove any dirt and grit. Soak in clean water, a couple of minutes. Drain. Repeat, twice. Set aside.

In a medium heavy-bottomed pot, melt the butter over a medium flame. Finely chop the onion, and add to the butter once it’s foaming. Sauté, a couple of minutes until softened.

Finely chop Garden Parsley and add to the pot. Cook, 1 minute more.

Increase heat to medium-high, and stir in dog cockles, coating in the butter and herbs. Cover with a lid, and steam, about 6 minutes, until the cockles start to open.

Stir in garlic. Cook, stirring over medium-high heat, until just softened, 1 minute. Season with black pepper. Cook, 1 minute more.

Finely chop Parsley, and had half of it to the pot.

Stir in Sauvignon Blanc and thoroughly squeeze in the juice of the whole lemon. Cover with the lid, reduce heat to medium, and simmer, 4 minutes more.

Serve Dog Cockles à la Marinière hot, sprinkled with reserved Parsley, with a glass of chilled Sauvignon Blanc. Bon appétit!