Ingredients
1 kg cockles @msc
2 large tomatoes
2 tbsp olive oil
100 ml dry white wine
1 shallot, sliced
1 garlic clove, chopped
1 tsp herbes de Provence (or thyme)
4 tbsp parsley, chopped
Salt and pepper
Cooked rice, for serving
Method
Clean cockles: Fill a large bowl with room temperature water and add 2 tbsp salt. Add the cockles to the water so that they relax and spit out the sand in them.
After 15 minutes, remove the cockles and discard the water. Do this one more time if needed - the water should be clear and free of sand.
Blanch the tomatoes: While the cockles are soaking in the water, make a cut on the tomatoes and blanch in boiling water for 20 seconds. Peel and roughly chop.
Make the sauce: Cook the shallot, garlic and tomatoes in olive oil until the tomatoes have broken down into a sauce. Season with herbes de provence, salt and pepper.
Cook the cockles: Add white wine, parsley and the cockles to the pan. Bring to the boil then cover the pan with a lid and cook covered until the cockles have opened, about 5 minutes.
Serve with rice. Bon appetit!
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