Cooking the cockles Ingredients: parsley- curry- spices- various butter- pepper- 2 kg of- cockles- 1 shallot garlic- powdered chives- or basil-.
Utensils：
- 1 1 Lid- 1 brush- €6.72 1 saucepan- pots and pans 1 kitchen scale- scales
Total time: 2h10 Preparation: 2h Rest:- Cooking: 10 min
Phase 1
Place the cockles in a large salad bowl. Cover them thoroughly with water. Add coarse sea salt (around 35 g per liter to approximate the salinity of sea water). Leave to drain for 2 hours, then drain.
Phase 2
Gently melt the shreds in a little butteralots. Add garlic powder, parsley, chives or any other ingredients. Do not let it brown and do not add salt. Place the cockles in this hot mixture and open over high heat but not for too long. You can serve these cockles as is or take them out of their shells to make a salad with vinaigrette, or make a gratin with a sauce made from the juice rendered with a little flour.
Utensils：
- 1 1 Lid- 1 brush- €6.72 1 saucepan- pots and pans 1 kitchen scale- scales
Total time: 2h10 Preparation: 2h Rest:- Cooking: 10 min
Phase 1
Place the cockles in a large salad bowl. Cover them thoroughly with water. Add coarse sea salt (around 35 g per liter to approximate the salinity of sea water). Leave to drain for 2 hours, then drain.
Phase 2
Gently melt the shreds in a little butteralots. Add garlic powder, parsley, chives or any other ingredients. Do not let it brown and do not add salt. Place the cockles in this hot mixture and open over high heat but not for too long. You can serve these cockles as is or take them out of their shells to make a salad with vinaigrette, or make a gratin with a sauce made from the juice rendered with a little flour.