Cockles are some of the smallest bivalves, but they deliver an enormous amount of flavor. Just a few simple ingredients turn them into a rich, hearty stew.
Slideshow:More Seafood Recipes
1 cup dried cranberry or borlotti beans (6 ounces)
2 tablespoons extra-virgin olive oil
7 garlic cloves, thinly sliced
2 shallots, finely chopped
1/2 pound yellow cherry tomatoes, halved
1/2 cup dry white wine
1 cup low-sodium chicken broth
3 pounds cockles, rinsed
1/2 cup coarsely chopped parsley
1/2 cup coarsely chopped tarragon
Grilled bread, for serving
How to Make It
In a large saucepan, cover the beans with 3 inches of water and bring to a boil. Simmer, stirring occasionally, until the beans are tender, about 45 minutes. Drain.
In a large enameled cast-iron casserole, heat the olive oil. Add the garlic and shallots and cook over moderate heat, stirring, until fragrant and golden, about 3 minutes. Add the beans and tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes soften, about 3 minutes. Stir in the wine and cook until almost evaporated, about 1 minute. Add the broth and cockles and bring to a simmer. Cover and cook over low heat until the cockles open, about 3 minutes. Stir in the parsley and tarragon and serve with grilled bread.
The cooked beans can be refrigerated for 2 days.
Fresh and minerally Picpoul de Pinet, a white wine from France’s Languedoc region, offers fantastic value, and it’s great with seafood.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.