Cockles and cabbage with smoky cream sauce

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 400 g green cabbage
• 2 1 kg cockles
• 3 2 shallots
• 4 200 g smoked cheese
• 5 1 knob butter
• 6 200 ml liquid cream
• 7 2 tablespoons olive oil
• 8 salt
• 9 pepper
• Total weight: 1,890 grams

Times:

Preparation	Cooking	Start to finish
52 min.	14 min.	1 hour 6 min.

Step by step recipe

• 1: Prepare and cook 400 g green cabbage.
  Set aside.
• 2: Prepare 1 kg cockles, then set aside in a bowl.
• 3: Prepare and finely slice 2 shallots.
  Set aside.
• 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.
• 6: Add 200 ml liquid cream and bring to the boil.
• 7: Add the smoked cheese.
• 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.

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