1 1/2 pounds fresh New Zealand cockles
1 1/2 pounds Prince Edward Island mussels
1 cup dry white wine
2 cloves garlic, crushed
1 shallot, chopped fine
3/4 cup water
2 tablespoons butter
1 tablespoon flat leaf parsley
In a heavy, large sauté pan, over medium high heat, place ½ of the butter, the shallots and garlic. Sautee for 30 seconds. Add cockles, ½ of the wine and ½ of the water. Cook for an additional 1 ½ minutes. Add the mussels and the rest of the wine and water, add the lemon and cook for 2 to 3 minutes. Add the remaining butter and parsley. Cook for 2 to 3 more minutes.
Serve with sourdough bread. Serves 2.