- 2 litres (3½ pints) cockles in their shells (about 750 g (1¾ lb) in weight)
- 250 ml
- 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