Cockles and cabbage with smoky cream sauce


Cockles and cabbage with smoky cream sauce
I think you'll like this straightforward recipe which brings together cockles and cabbage with a smoky cream sauce.
16K 1 4
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Last modified on: December 15th 2021

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
52 min.14 min.1 hour 6 min.
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Step by step recipe


Stage 1 - 20 min.
Cockles and cabbage with smoky cream sauce

Stage 2 - 20 min.
Cockles and cabbage with smoky cream sauce
Prepare 1 litre cockles, then set aside in a bowl.

Stage 3 - 5 min.
Cockles and cabbage with smoky cream sauce
Prepare and finely slice 2 shallots.

Set aside.

Stage 4 - 5 min.
Cockles and cabbage with smoky cream sauce
Cut 200 ml smoked cheese into small dice.

Set aside.

Stage 5 - 1 min.
Cockles and cabbage with smoky cream sauce
Melt 1 knob butter in a small pan on medium heat.

When good and hot, add half the sliced shallots, salt and pepper.

Cook for 1 minute without colouring.

Stage 6 - 3 min.
Cockles and cabbage with smoky cream sauce
Add 200 ml liquid cream and bring to the boil.

Stage 7 - 1 min.
Cockles and cabbage with smoky cream sauce
Add the smoked cheese.

Stage 8 - 5 min.
Cockles and cabbage with smoky cream sauce
Turn down the heat and let the cheese melt, stirring from time to time.

Stage 9 - 1 min.
Cockles and cabbage with smoky cream sauce
Add the cockles, mix well, cover and leave off the heat to wait.

Stage 10 - 1 min.
Cockles and cabbage with smoky cream sauce
Heat 2 tablespoons olive oil in a frying pan. When good and hot, add the remaining sliced shallots.

Salt, pepper and cook for 1 minute without colouring.

Stage 11 - 4 min.
Cockles and cabbage with smoky cream sauce
Add the cabbage, mix and leave just to heat through.

Stage 12
Cockles and cabbage with smoky cream sauce
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.
Keeping
Should be eaten right away.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,126 Kcal or 4,714 Kj55 gr23 gr88 gr
56 %21 %2 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
67 Kcal or 281 Kj3 gr1 gr5 gr
3 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
282 Kcal or 1,181 Kj14 gr6 gr22 gr
14 %5 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sulfites, Milk
How much will it cost?
  • For 4 people : 10.96 €
  • Per person : 2.74 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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