Cockles cooked in white wine, recipe

Cockles cooked in white wine, recipe

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3 tbsp of olive oil

1 shallot, trimmed and sliced

1 garlic clove, sliced

90g of pancetta, diced into lardons

900g of cockles

2 sprigs of fresh thyme

300ml of white wine

6 basil leaves, roughly chopped

cracked black pepper

4 slices of chorizo sausage

4 slices of Parmesan focaccia


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. Heat 2 tablespoons of olive oil in a frying pan and fry the focaccia until golden brown

3. In a separate pan, heat the remaining olive oil and sauté the shallot and garlic over a medium heat for about 2 minutes until the shallots are soft and translucent but not coloured

4. 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

5. Spoon the cockles into a serving dish and sprinkle the basil on the top. Pour over the cooking juices and finish with black pepper. Serve with the toasted focaccia

Recipe found at Great British Chefs, by Shaun Rankin.