Description: A simple yet elegant Irish coastal seafood dish, Dublin Bay cockles are gently steamed in rich Irish butter with garlic, fresh herbs, and a touch of lemon. The delicate shellfish absorb the fragrant buttery broth beautifully, making this dish perfect served with crusty bread for soaking up every last drop.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serving Size: Serves 4
Ingredients
- 2 pounds fresh cockles, cleaned thoroughly
- 3 tbsp Irish butter
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh thyme leaves
- 2 tbsp dry white wine (optional)
- Juice of 1/2 lemon
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
- Crusty bread, for serving
Instructions
- Clean cockles: Rinse the cockles well under cold water. Discard any cracked shells or shells that remain open after tapping.
- Cook aromatics: Melt the Irish butter in a large deep skillet or pot over medium heat. Add the shallot and cook for 2–3 minutes until softened.
- Add herbs and garlic: Stir in the garlic, parsley, chives, and thyme. Cook for about 1 minute until fragrant.
- Steam cockles: Add the cockles and white wine if using. Cover with a lid and cook for 4–6 minutes, shaking the pan occasionally, until the shells open.
- Finish dish: Remove from heat and stir in the lemon juice. Season lightly with salt and black pepper.
- Serve: Spoon the cockles and buttery herb broth into bowls and serve immediately with lemon wedges and warm crusty bread.
Serving Suggestion
Serve with Irish brown bread, buttered new potatoes, or a crisp green salad for a light and flavorful coastal-inspired meal.
