2007-02-13 20:22:21 · 4 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Leave overnight in salted water (preferably sea water). disgard any open ones that don't close when you tap them.
Bring salted water to the boil, again I prefer using sea water (as do many of the commercial cockles sheds).
Boil them for 2 to 3 mins, or until the majority have opened.
Disgard the ones haven't opened.
Give the rest a good amount of pepper and malt vinegar and enjoy.
2007-02-13 21:58:15 · answer #1 · answered by Mose 3 · 0⤊ 1⤋
Do not collect any smaller than a 50 pence piece and not more than five gallons per person at one time. Boil them in their shells and odds-on you miss a dead one full of mud. Spit out the grit. The latter is the problem. I think I would put the shelled cockles in a colander and squirt hot water over them. Malt vinegar can be used sparingly.
2007-02-14 06:00:36 · answer #2 · answered by Perseus 3 · 0⤊ 0⤋
Soak them in salt water over night then boil them in their shells. When they open you can eat them. DO NOT EAT THEM RAW. They can cause hepatitis.
Oh and discard any cockles that do not open.
http://en.wikipedia.org/wiki/Cockle_%28bivalve%29#In_cuisine_and_culture
2007-02-14 04:31:23 · answer #3 · answered by Antman 3 · 0⤊ 0⤋
if they are fresh cockles, please rince them before you do anything with them, them steam them in a little water, the steam is enough to cook them through, when all the shells are opened you can eat them.
2007-02-14 05:53:08 · answer #4 · answered by Anonymous · 0⤊ 0⤋