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A quick and easy seafood recipe from Great British Menu favourite Shaun Rankin that's bursting with Mediterranean flavour - you'll want to mop up the pancetta-soaked juices to the last drop.This cockles recipe will bring restaurant quality to your home, and it makes a beautiful dinner party starter

Method
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
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Cockles recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine

Ingredients

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This cockles recipe from Shaun Rankin is bursting with flavour - the cockles are cooked with shallots, pancetta, garlic, thyme and basil