Cockles in White Wine with Shallots & Basil

A quick and easy shellfish recipe from Michelin starred chef Shaun Rankin
Cockles in White Wine with Shallots & Basil
  • 2 people
  • 19 mins
  • 15 mins
  • 4 mins


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
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