Cockles cooked in white wine with shallots, pancetta and basil

Cockles cooked in white wine with shallots, pancetta and basil

Cockles cooked in white wine with shallots, pancetta and basil

PT15M

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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
  • 900g of cockles
2
Heat 2 tablespoons of olive oil in a frying pan and fry the focaccia until golden brown
  • 2 tbsp of olive oil
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
  • 1 tbsp of olive oil
  • 1 shallot, trimmed and sliced
  • 1 garlic clove, sliced
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
  • 90g of pancetta
  • 2 sprigs of fresh thyme
  • 300ml of white wine
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
  • 6 basil leaves, roughly chopped
  • cracked black pepper

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