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Main Dish

Steamed cockles with wilted arugula

Kevin Koebel

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1/4 white onion, minced
1 tbsp. minced garlic
Olive oil
1 1/2 lb. cockles, pre-rinsed (may substitute manila clams or mussels)
1/2 cup white wine such as chardonnay
2 cups chicken stock or clam broth
1 bunch Daylight Farms arugula
2 tbsp. butter
Salt and cracked black pepper, to taste


Sauté onion and garlic in olive oil until lightly browned. Add cockles, wine and stock. Cover and cook over medium heat until shells open, about 3 to 5 minutes. When shells are open, add arugula and butter. Season to taste with salt and pepper. Serve with toasted bread of your choice.

Serves 2

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