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*
- 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
Thoroughly rinse the cockles before cooking, discarding any that are broken.
- 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
- 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
- Add the pancetta cubes and fry for a further minute.
- Now add the cockles, thyme and finally the white wine.
- Cover with a lid and steam w for 4 minutes or until the shells have fully opened
- Spoon the cockles into a serving dish and sprinkle the basil on the top.
- 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