Cockles and cabbage with smoky cream sauce (Slideshow version)
Stage 12/12 :
Serve dressed on hot plates, sitting the cockles on a bed of cabbage with a generous amount of the smoky sauce poured over.Serve immediately.
Remarks
This recipe can be varied using other types of shellfish: mussels, scallops, clams, etc.If the sauce is a bit too rich for your taste, try adding a drizzle of vinegar or lemon juice at the end; the hint of acidity will help to balance the velvety richness of the cream and cheese.