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.
24 K 4/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: December 15th 2021
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 55 min.
Cooking: 15 min.
All in all: 1 hour 6 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

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 kg 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 g 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %60 RDI=5 %180 RDI=30 %2,320 RDI=120 %9,720 RDI: 120 %
Per 100 g6 RDI=2 %2 RDI=0 %9 RDI=1 %120 RDI=6 %510 RDI: 6 %
Per person30 RDI=10 %10 RDI=1 %40 RDI=7 %580 RDI=30 %2,430 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Milk
How much will it cost?
  • For 4 people : 11.80 €
  • Per person : 2.95 €

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)
Other recipes you may also like
Gratin Dauphinois
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...
August 13th 2016388 K 25 1 hour 3 min.
Citrus crunch
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
February 2nd 2016231 K3.7 1 hour 20 min.
Four quarters
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.
February 21th 2011315 K3.7 1 hour 15 min.
How to prepare egg glaze
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
October 17th 2018306 K4.3 2 min.
Apple charlotte with toasted brioche
Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.
June 5th 2013274 K3.8 2 hours 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page