Cockles Marinière on Garlic Toast

Cockles steamed in white wine and onions, finished with garlic butter and served over toasted farmhouse bread.

Garlic Quick Lunch Seafood Shellfish

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

54.8g

per serving

54.8 g total

Fat

43.1g

per serving

43.1 g total

Protein

28.2g

per serving

28.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

GrainsCereals

slice

Farmhouse Bread

toasted

Liquids

100

White Wine

NutsSeeds

clove

Garlic

chopped

OilsFats

Olive Oil

Seafood

200

Cockles

fresh in shell

Vegetables

0.5

piece

Onion

finely chopped

Method

Heat the olive oil in a pan and fry the onion gently for four minutes.

Add the cockles and 100ml white wine, cover, and steam for 4 minutes until shells open.

Discard any cockles that remain closed or have damaged shells.

Add 30g butter and the chopped garlic to the pan and cook for one minute.

Place the toasted bread on a plate and pour the cockles and sauce over it.