Steamed Cockles in Scallion Broth
- TOTAL TIME: 35 MIN
- SERVINGS: 4
Here, deliciously briny cockles are simply enhanced with white wine and scallions in a savory broth. To turn this first course into a more substantial meal, toss the cockles and broth with pasta and chopped tomatoes.
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 6 medium scallions, green parts only, thinly sliced crosswise
- 1/2 jalapeño, seeded and minced
- 1/2 cup dry white wine
- Freshly cracked black pepper
- 2 1/2 pounds cockles, scrubbed and rinsed
- 4 slices toasted baguette
- 2 tablespoons chopped parsley
- In a large pot, heat the oil. Add the shallot and cook over moderately high heat until golden brown, about 5 minutes. Add the scallion greens, jalapeño and wine and bring to a boil. Sprinkle with cracked pepper and add the cockles. Cover and cook over high heat, shaking the saucepan a few times, until all of the cockles have opened, about 4 minutes.
- Place a slice of toast in each bowl. Stir the parsley into the cockles and transfer to the bowls. Pour the broth over the cockles and serve right away.
Vinho Verde, the "green" wine of Portugalso called because it should be drunk as young as possiblepairs brilliantly with shellfish, thanks to its chalky mineral notes and zingy acidity.
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Congratulations to Mei Lin, winner of Top Chef Season 12.