Advertisement
Cockles with Still Champagne
Coques ou bucardes au vin nature de Champagne
Preparation info
- For
two
people - Difficulty
Medium
- Ready in
30 min
Appears in
By Roger Vergé
Published 1979
Ingredients
2 litres 3½ pints 250 ml
Method
- 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.
- 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
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe