Cockles with cabbage
Ingredients :
- 1 small kale
- 4 liters of cockles
- 1 stalk of celery
- 1 bouquet garni
- 2 tbsp. chopped parsley
- 20 cl of dry white wine
- 2 shallots
- 20 cl liquid fresh cream
- salt pepper
Preparation :
-
1
Thoroughly clean the hulls by washing them in several waters.
-
2
Put them in a pot with the white wine, the bouquet garni and the celery stalk cut into sections. Cover the pot and open over high heat, stirring regularly for at least 10 minutes.
-
3
Let cool, then peel the shells (reserve a few for decoration). Filter the cooking juice, put it in a small saucepan and add the cream.
-
4
Salt moderately, pepper and let reduce over high heat for about 5 minutes. Keep whours
-
5
Clean the cabbage, blanch the leaves for 3 minutes in salted boiling water, drain and pat them dry. Cut them into strips.
-
6
Heat the butter in a casserole dish, brown the cabbage strips, then add the cockles. Stir for a few minutes until everything is hot.
-
7
Drizzle with sauce just before serving, and decorate with reserved whole cockles.
Tips
For this Cabbage Cockles recipe, you can count on 30 minutes of preparation. To learn more about the foods in this seafood recipe, head over to our food guide here.
