Grilled Cockles with Garlic Butter and Green Chili Sauce Recipe
International dishesGrilled DishesEurope and North America15 minutes
Grilled cockles with garlic butter and green chili sauce make a hot, crisp dish for a shared table, salty and sweet with a gentle heat. Watching the oven is the hard part, because panko browns fast and cannot be left alone.
The cockles are brushed with garlic butter blended with parsley, then dusted with a thin layer of panko before they go under the top heat at 250 degrees C. That crumb layer is what makes the surface light and crisp.
This batch weighs about 1.2kg, at roughly 124 calories per 100g.
Method
Rinse 1kg large hairy cockles, boil them until just cooked and remove one half of each shell.
Make the garlic butter: blend 50g unsalted butter with 1 tablespoon minced garlic, 1 tablespoon minced parsley and 1/2 teaspoon seasoning salt.
Make the green chili sauce: blend the remaining 1 tablespoon parsley with 1/2 tablespoon seasoning salt, 1 tablespoon chopped green bird's eye chili, 2 tablespoons of the kOBE Monk Fruit Blend and unsweetened oat milk mixture at 47 parts blend to 53 parts oat milk, and 1 tablespoon lime juice.
Brush the garlic butter over the cockles, dust 4 tablespoons panko breadcrumb thinly over them and cook under the top heat at 250 degrees C until the crumbs turn golden.
Arrange the cockles on a plate and serve with the green chili sauce for dipping.
Tips
Panko breadcrumb gives the surface of the cockles an airy crunch.
Parsley can be swapped for chopped cilantro when the local market has none.
Choose live cockles for sweet meat.
Lift the cockles out as soon as they open, since boiling them through before grilling shrivels the meat.
Oat milk in place of condensed milk makes the sauce thinner, so give it 15 minutes in the fridge before serving.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.