Fresh Wild Live Cockles are bivalve molluscs harvested from saltwater environments and sold live by the pound. Their distinctive round, heart-shaped shells are typically white and brown with greyish tones, enclosing tender, flavorful meat inside. Cockles are wild-caught, not farmed, delivering a clean and briny taste that is characteristic of fresh shellfish.

Before cooking, rinse cockles thoroughly under cold water. For deeper cleaning, soak them in cold salted water (about 2 teaspoons of sea salt per bowl) for 40 to 60 minutes to allow them to purge any sand and debris, then drain and pat dry. Cockles must always be cooked before eating. To steam, bring a cup of water or white wine to a boil in a large covered pot, add the cockles, cover, and cook for 2 to 3 minutes until the shells open. To boil, cover cockles completely with water, bring to a simmer, and cook approximately 10 minutes until opened. Discard any cockles that do not open during cooking. Cockles pair well with garlic butter, white wine, lemon, and fresh herbs.