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Cockles in White Wine with Shallots & Basil
Thoroughly rinse the cockles before cooking, discarding any that are broken. Scrub well to remove any sand, mud or grit. If the shells are open, give them a light tap; if they do not close, discard.
In a separate pan, heat the remaining olive oil and saute the shallot and garlic over a medium heat for about 2 minutes until the shallots are soft and translucent but not coloured
Add the lardons, followed by the cockles, thyme and finally the white wine. Steam with the lid on for 4 minutes or until the shells have fully opened
Spoon the cockles into a serving dish and sprinkle the basil on the top. Pour over the cooking juices and finish with black pepper.
- 3 tbsp of olive oil
- 1 shallot, trimmed and sliced
- 1 garlic clove, sliced
- 90g pancetta, diced into lardons
- 900g cockles
- 2 sprigs of fresh thyme
- 300ml of white wine
- 6 basil leaves, roughly chopped
- cracked black pepper
- 4 slices chorizo sausage
Publication Date: April 28, 2015.