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Cockles with Shallots Recipe
|Cockles||6 1⁄2 Pound (3 Liter)|
|Double cream||50 Milliliter (3 Large Tablespoon)|
|Wine vinegar||45 Milliliter (3 Tablespoon)|
|Parsley sprigs||10 , roughly chopped|
|Butter||1⁄2 Ounce (10 Gram)|
Serving size: Complete recipe
Calories 2786 Calories from Fat 516
% Daily Value*
Total Fat 58 g88.7%
Saturated Fat 7.3 g36.6%
Trans Fat 0 g
Cholesterol 30.5 mg
Sodium 38.5 mg1.6%
Total Carbohydrates 166 g55.2%
Dietary Fiber 0.42 g1.7%
Sugars 0.1 g
Protein 403 g806%
Vitamin A 62.7% Vitamin C 46.5%
Calcium 96.2% Iron 2669%
*Based on a 2000 Calorie diet
2. Peel the shallots and chop roughly. Melt the butter in a saucepan and gently fry the shallots, moistening with a little hot water. Cook over a low heat for 10 minutes.
3. Meanwhile, place the cockles in a saucepan over a high heat for approximately 10 minutes until they open, shaking the pan from time to time. Remove from heat. Keep 45 ml (3 tbls) of the juice.
4. Add 15 ml (1 tbls) vinegar to the shallots. Cook for 1 minute, add the cream, season with pepper, and leave the sauce to boil for a few minutes, then add the cockle juice. Mix well and remove from the heat.
5. Place the cockles in a dish, pour the sauce over them and sprinkle with parsley. Serve at once.