Stéphane Reynaud

Coques au Beurre Blanc

Cockles in Butter Sauce

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Preparation info
    • Difficulty

      Medium

    • Ready in

      20 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Cockles 1 kg
  • French shallot 1
  • White wine 100

Method

  1. Rinse the cockles well (they need several water baths). Dice the shallot, cook in the white wine and reduce until the liquid has completely evaporated.
  2. Dice the butter and add it piece by piece to the shallot over a very low heat, whisking all the time. The butter will emulsify.
  3. Place the cockles in a pot, cover, cook until they open and drizzle over