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Cockle shell indulgence

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  • 500 g cockles

  • 3 tablespoons Saltbush

  • 1 cup Cream

  • 1 teaspoon Saltbush

  • 0.5 teaspoon mountain Pepper

  • 0.5 cup white wine

  • Juice of one Lemon

  • 1 bunch chive chopped


  • 1.

    Place cockles in boiling water with 3 tablespoons of saltbush to cook until they open.

  • 2.

    Meanwhile, heat cream, saltbush and mountain pepper in a saucepan and simmer until it thickens, stirringly continuously. Add white wine and lemon juice and simmer for a further minute before stirring through the chives.

  • 3.

    Drain cockles, add to sauce and stir to coat.

  • 4.

    Serve with crusty bread.

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