Cockles with Pancetta and Thyme

Cockles with Pancetta and Thyme
Cockles with Pancetta and Thyme
Image: http://www.greatbritishchefs.com

Living by the sea allows me to enjoy the freshest of bounty from it, and shellfish, especially is at it’s best when it bought fresh from a fish shop owned by a fisherman. The Cockles recipe is from Shaun Rankin and was devised for the Great British Menu. Although it’s bursting with a the flavours of the Mediterranian it harks back to my Welsh roots as I had the best cockles on the Gower Coast.

Serves 4 – Gluten Free*

Ingredients

  • 1 tbsp of olive oil
  • 1 shallot, trimmed and sliced
  • 1 garlic clove, sliced
  • 90g of cubed pancetta
  • 900g of cockles
  • 2 sprigs of fresh thyme
  • 300ml of white wine
  • 6 basil leaves, roughly chopped
  • Freashly ground black pepper

Method

Thoroughly rinse the cockles before cooking, discarding any that are broken.

  1. Scrub well to remove any sand, mud or grit. If the shells are open, give them a light tap; if they do not close, discard
  2. Heat the olive oil in a heavy based frying pan and sauté the shallot and garlic over a medium heat for about 2 minutes until the shallots are soft and translucent but not coloured
  3. Add the pancetta cubes and fry for a further minute.
  4. Now add the cockles, thyme and finally the white wine. 
  5. Cover with a lid and steam w for 4 minutes or until the shells have fully opened
  6. Spoon the cockles into a serving dish and sprinkle the basil on the top. 
  7. Pour over the cooking juices and finish with black pepper.

Serve with some toasted focaccia (or a Gluten Free alternative)

*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently

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2 thoughts on “Cockles with Pancetta and Thyme”

  1. THis is a beautiful dish. Thanks for sharing it with us.
    I saw your pins on Pinterest and definitely had to stop in and say hello.

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