Cockles with tomato and red wine sauce
Total time1 h Preparation and possible waiting 20 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
The optional hour to remove residual cockle grit is not included in the total.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h Preparation and possible waiting 20 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
The optional hour to remove residual cockle grit is not included in the total.
Recipe characteristics
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Starter
Lunch · Dinner
30 to 60 minutes
Method
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Wash the cockles and discard broken ones and those that do not close when tapped. If sandy, soak for an hour in cold salted water in the fridge, then rinse well.
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Chop the spring onion and 6 g garlic. Soften with 20 g oil over a medium-low heat for 10 minutes.
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Add the chopped tinned tomatoes and simmer uncovered for 20–25 minutes. Blend into a smooth sauce.
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Heat the remaining 15 g oil in a wide casserole. Add the remaining 6 g chopped garlic and the cayenne and cook for 30 seconds without burning.
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Pour in the red wine, boil for a minute, add the cockles and cover. Cook for 3–5 minutes until open and discard any closed ones.
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Lift out the cockles, finely strain their liquid and mix it into the tomato sauce. Boil for 2 minutes and adjust the salt after tasting. Return the cockles briefly to warm through and serve with chopped parsley.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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