Step by step recipe

---

Stage 1 - 30 min.

Tip the cockles into a large container of cold water. Stir them round briefly and leave for 30 minutes.

---

Stage 2 - 3 min.

After this time, remove the cockles form the water. It is important not to tip the contents of the container through a sieve (which will not extract the sand), but remove them carefully from the water.

See how on this video.

Discard the water, rinse out the container, refill it with clean water and put the cockles back in.

---

Stage 3 - 30 min.

Leave to soak for another 30 minutes.

Repeat this operation until the water remains clear.

---

Stage 4 - 5 min.

Chop 1 shallot.

Rinse the parsley, keeping the stalk.

---

Stage 5 - 2 min.

Melt 10 g butter in a large pan then add the chopped shallot and parsley, but do not add salt or pepper. Cook without colouring for 1 minute.

---

Stage 6 - 5 min.

Add 100 ml dry white wine and bring to the boil.

---

Stage 7 - 2 min.

As soon as the white wine boils, add the washed cockles...

---

Stage 8

...and cover.

---

Stage 9

After a few minutes, the shells will begin to open. Stir them round in the pan so that those that are still closed are in the wine to give them the chance to open.

---

Stage 10 - 5 min.

After 3 or 4 minutes take out all the opened cockles, using a (spider) araignée or skimmer and put them in a sieve.

---

Stage 11 - 10 min.

Remove the contents of the cockles one at a time and discard the shells. Discard any cockles that have broken shells and any that have not opened.

---

Stage 12 - 2 min.

Rinse the cockles under cold running water to remove any remaining sand.

---

Stage 13

If you plan to use the cooking liquid to make a sauce, which is a very good idea, you will need to reduce it.

---

Stage 14 - 3 min.

Pour the contents of the pan into a smaller pan through a fine sieve.

---

Stage 15

Beware: the sand from the cockles will collect at the bottom of the pan, so it is important NOT to try and filter right to the last drop, but discard the liquid from the bottom (and the sand with it).

---

Stage 16 - 15 min.

Reduce the remaining saved cooking liquid by around half over low heat before using in your recipe.

Remarks

Nutritional information

How much will it cost?

• For 120 g : 6.81 €

Change currency:

Your 1 comments or questions on this recipe

• Just made this. It was delicious! very easy to follow your instructions.
  Many Thanks!
  Posted by Anonymous may 2^nd 2016 at 09:58 (n° 1)

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.