Recipe Created By:
Name: Tommy
Restaurant: The Briny
At a glance:
Pairs with: Muscadet Sur Lie
Serves: 2
Prep: 30 mins
Cooking: 20 mins
Can be prepared and stored in advance
Pairs with: Muscadet Sur Lie
Serves: 2
Prep: 30 mins
Cooking: 20 mins
Can be prepared and stored in advance
Ingredients:
2kg Fresh cockles
100ml White wine
1 banana shallot sliced
200ml cider vinegar
1 sprig of Thyme
¼ of a bunch of fresh dill chopped
10g shaved horseradish
50g Sugar
Method:
Thoroughly wash your fresh cockles to remove any grit on the outer shell
Heat a large saucepan with a fitted lid, add your cockles and white wine.
Put the lid straight on the pan as you want to keep as much of that flavour inside the pan whilst the cockles are steaming.
After 2-3 minutes, give the pan a shake and your cockles should now be fully open.
Drain the liquor and set to one side, pick your cockle meat.
Take the pan you cooked your cockles in and add the cooking liquor back to the pan along with, the shallot, vinegar, thyme, horseradish and sugar.
Bring the liquid to a rapid boil, then place into a container to chill.
You can now add your fresh dill and pour the chilled liquor over the cockle meat and store.
