Cockles in White Wine with Shallots & Basil

A quick and easy shellfish recipe from Michelin starred chef Shaun Rankin

  1. 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.
  2. 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
  3. 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
  4. Spoon the cockles into a serving dish and sprinkle the basil on the top. Pour over the cooking juices and finish with black pepper.

With thanks too Shaun Rankin via Great British Chefs

Details:

  • Author: Shaun Rankin via Great British Chefs
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 2

Ingredients:

  • 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