After 5 years in Ireland, finally the fish monger offers cockle that are big enough to worth eating. In the past they are small with thick shell, not much meat inside. Probably with warmer season/water, cockle started to grow faster!
In a big pan, bring to boil a cm of water, oil, ginger, parsley and red pepper, when boiling, add in cockles in one layer. Cover with lid and serve when most opened up, less than a minute.
No comments:
Post a Comment