Cockles cooked in white wine with shallots, pancetta and basil
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This is a quick and easy seafood recipe from chef Shaun Rankin that's bursting with Mediterranean flavour – you'll want to mop up the pancetta-soaked juices to the last drop. This simple cockle recipe makes a beautiful dinner party starter.
First published in 2015
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Ingredients
Metric
Imperial
- 900g of cockles
- 4 slices of chorizo sausage
- 4 slices of Parmesan focaccia
- 3 tbsp of olive oil
- 1 shallot, trimmed and sliced
- 1 garlic clove, sliced
- 90g of pancetta, diced into lardons
- 2 sprigs of fresh thyme
- 300ml of white wine
- 6 basil leaves, roughly chopped
- cracked black pepper
SAVE RECIPE
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
- 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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