Cockles with Still Champagne

Coques ou bucardes au vin nature de Champagne

Preparation info

  • For


    • Difficulty


    • Ready in

      30 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 2 litres ( pints) cockles in their shells (about 750 g (1¾ lb) in weight)
  • 250 ml


  1. Wash the cockles, removing any small crabs and other undesirable tenants from the shells. Soak them in at least four fresh lots of cold water and drain in a colander.
  2. Bring the champagne and the chopped shallot to the boil in a large saucepan. Throw in the cockles and cover the pan. Shake from time to time to make sure that none of the cockles are left too long