Community Corner
Summer Recipe: Grilled Cockles
Check out this summer recipe from Fairway's own Chef du cuisine Mitchel London.
Most people around Northeast Queens are familiar with Little Neck Clams, but why not try a new mollusc? Here is the recipe that Fairway's Chef du cuisine Mitchel London has shared with us:
Grilled Cockles Serves 1
INGREDIENTS
- 18 fresh cockles
- 3 cloves fresh garlic
- 1 handful flat leaf parsley leaves
- 1 chili pepper (optional)
- ½ cup Fairway Extra Virgin Olive Oil
- 1 pinch salt
- A couple of cracks of fresh Fairway Tellicherry Peppercorns
DIRECTIONS
- In a blender mix the garlic, parsley and olive oil
- Heat a heavy pan with 1 tablespoon of olive oil and chili pepper until it is almost smoking
- Put the cockles in, shake them up and cover with a lid for 2 minutes
- Plate cockles, spoon the garlic mixture over the top and add salt
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