Cockles in Brine Cream Cheese in mid-November from their groves

in mid-November from their groves in southern Spain

From the Ile de France outside Paris

Or place slivers atop toasts with your favorite Espinaler conserva to create some easy and delicious pintxos

that makes their olives in small batches

lemon juice

Cockles in Brine Cream Cheese in mid-November from their grovesAfter cleaning, the cockles are carefully placed by hand in each can and covered with water. They are ideal as an appetizer or as a side dish to an entree. They have an exquisite flavor that delightfully brings together the cockles' flavors with the brine's light, saltiness. The only ingredients are the cockles, water, and a touch of salt. No additives or preservatives.