Cockles with seaweed



400 g of cockles, cleaned 
2 cloves of garlic, finely chopped 
half a handful of parsley
3 tbls of olive oil 
100 ml of white wine 
2 tbls of seaweed, dried or fresh


Start by thoroughly rinsing the cockles.

Peel and chop the garlic.

Rinse the parsley and chop finely.

Heat the olive oil in a deep pan and sweat the garlic. Add the cockles.

Pour in the white wine and cook the cockles on medium heat until they open.

Add the parsley and seaweed to the cockles and stir.

Goes well with pasta or bread.

Suggestion: You can pick cockles yourself. Most of the cockles we find are 4 or 5 years old. You can determine a cockle's age by the growth rings; the nice, white outer edge is the part that grew this year. Cockles are never completely free of sand. Put them in a net and submerge them in cold water. Then leave them in cold, salted water and refresh the water a few times. Cockles can be prepared in the same way as mussels. Stew them in white wine and herbs. Fry them with olive oil and garlic and maybe a little seaweed.

Recipes by Annette van Ruitenburg, de Waal Texel- Copyright ©2019 for Visit Wadden

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