Cockles with Wilted Baby Spinach in a Scallion Thyme Broth

I have the biggest news! My friend told me that there is a freaking seafood market near me, called Dorian’s Seafood Market! It’s just a few blocks away from me and OMG, I went there this morning and I’m so exhilarated! I finally have somewhere to shop for real, fresh seafood. Not like the “plastic” crap they sell at Whole Foods here in NYC. I don’t have to venture to lower Manhattan to Chinatown to get seafood anymore. Plus, the quality of seafood at Dorian’s is much better (and safer) than what gets sold in Chinatown. However, if I want live shrimp and live crab, I’ll still have to get it from Chinatown.

It is 22°C in NYC right now and it’s December 24. I’m thankful that it’s not winter nor snowing because I don’t like that. It’s wonderful, this Xmas Eve.

Serves 1.

DSCN2578b

[Cockles farmed from New Zealand]

  • 1 TBS butter
  • 4 garlic cloves, sliced thinly
  • 2 thyme sprigs
  • 4 scallions, sliced thinly
  • 2 lbs cockles
  • ½ cup white wine
  • Handful baby spinach
  • 1 TBS parsley, finely minced
  • Salt & freshly ground black pepper

Soak the cockles in salted cold water for 20 minutes.

In a pan, melt the butter and sweat the garlic, thyme, and scallions. Turn the heat to high and add the cockles and white wine. Toss and shake the pan. Close the lid and cook for 7 minutes. Before the cockles are ready, add in the spinach and parsley. Throw away any unopened cockles.

Serve with toasted bread.

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