Steamed Cockles in Scallion Broth
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. More Seafood Recipes
August 2006
Gallery
Credit:
© Dana Gallagher
Recipe Summary
Ingredients
Directions
Notes
One Serving 241 Calories, 33 gm Fat, 5 gm Saturated Fat, 0.6 gm Carbohydrates, 1 gm Fiber.
Suggested Pairing
Vinho Verde, the "green" wine of Portugal—so called because it should be drunk as young as possible—pairs brilliantly with shellfish, thanks to its chalky mineral notes and zingy acidity.