Cockles with Still Champagne

Name: Cockles with Still Champagne (Coques ou bucardes au vin nature de Champagne)
Prep time: 15 min
Total time: 30 min
Yield: For two people
Cuisine: French
Ingredients: salt, pepper; 1 heaped tablespoon chopped parsley; salt, pepper; 1 tablespoon finely-chopped shallots; 1 heaped tablespoon chopped chervil; 20 g (¾ oz) butter; 1 egg yolk; 250 ml (scant half-pint) still Champagne; 6 tablespoons whipping cream; 2 litres (3½ pints) cockles in their shells (about 750 g (1¾ lb) in weight)

Coques ou bucardes au vin nature de Champagne

Preparation info

For
two
people

Difficulty
Medium
Ready in
30 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

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

Europe
France
Fish course
Gluten-free
Pescatarian

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