Mussels, Cockles and Clams i prepare and cook the same way.

Put your Molluscs in a container and run them under very cold water for at least 1 hour then turn the water off and add a handful of salt to the water and mix. leave this for 10 mins then pour off the water. do this before use to help remove any grit or sand in them.

In a large bowl add your Molluscs, a few cups or white wine, a roughly chopped onion, fennel and a few cloves of garlic. then pre heat a very large pan with a tightly fitting lid untill it is screaming hot. add the Molluscs and wine mix to the pan and put the lid on. shake the pan well. allow to cook for 2 mins and open to see if the shells are open. if they arnt keep cooking… if they are turn the heat off and remove from the pot by pouring them into a colander. save the liquid for sauces. serve hot in the shells or once the molluscs are cold you can pick them out of their shell.