Cockle

Known as toque (France), cuore (Italy), berberecho (Spain).

Cockles are bivalve molluscs with rounded, symmetrical shells and strongly pronounced ribs. They are traditionally sold at the seaside and outside pubs as a tasty snack, boiled and sprinkled with salt, pepper and vinegar.

Although they may also be eaten raw, this is not recommended, as the consumption of uncooked cockles has been linked to hepatitis. Instead, steam them in a court-bouillon (a stock made from water, root vegetable and acidulated with vinegar or wine) until their shells open, or combine them with mussels, garlic, potato, bacon and milk to make a delicious soup. They may also be added to rich, delicious risottos or stewed with their juices in a thick tomato sauce and served with pasta.