Live cockles in their shells are available from some fishmongers – these undergo rigorous cleaning processes that significantly reduce the risk of transmitting a food-borne illness. Frozen raw cockles are also available and the freezing process eliminates parasites. However, the safest way to consume cockles is cooked. Cooked and shelled cockles can be bought in jars, preserved in brine or vinegar.

Cockles can be used in seafood pies or tossed into salads. They can steamed until their shells open, like mussels. Use them in soups, risotto and paella or stew them in a tomato sauce and serve with pasta.

Tapa of lamb shoulder, ajo blanco, cockles and sea herbs

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Tapa of lamb shoulder, ajo blanco, cockles and sea herbs

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Buyer's guide

Preparation

Other seafood

Clams

Crab

Crayfish

Cuttlefish

Langoustine

Lobster

Mussels

Octopus

Oily fish

Oyster

Prawn

Scallop

Brown shrimp

Squid

Whelk

White fish

Winkles

Other shellfish