Last summer we went to Brittany as a family, and to fill some rainy afternoons, we went cockle fishing. A very simple activity that only requires a rake or claw, and, of course, a beach full of these shellfish called cockles. The children loved catching them, and the parents loved... eating them! Being fond of mussels, we preferred them marinière-style. A very simple recipe for intense gustatory pleasure!
First, you need to scratch in the sand for a long time to find enough cockles. Then they must be soaked for a few hours in salted water to remove stubborn grains of sand.
Recipe
- In a pan or casserole, melt 50g of butter.
- Sweat 2 large shallots and one onion.
- Add a bouquet garni and 3dl of white wine and bring to a boil.
- Add the cockles and stir for a few seconds to mix everything well.
- Cover and cook over moderate heat for 5 minutes, until the cockles open.
- Before serving, add a little chopped parsley for color.
Accompany the cockles with a Petite Arvine Les Seilles, whose saline finish pairs particularly well with the iodized character of the cockles.
