4: Cut 200 g smoked cheese into small dice. Set aside.
5: 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.
8: Turn down the heat and let the cheese melt, stirring from time to time.
9: Add the cockles, mix well, cover and leave off the heat to wait.
10: 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.
11: Add the cabbage, mix and leave just to heat through.
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.