Stewed Cockles

Prep Time 15 mins Cook Time 10 mins

Servings: 4

Ingredients

• EVOO
• 4 ea garlic cloves thinly sliced
• 4 ea Shallots peeled, thinly sliced
• White Wine as needed
• 1 cup Borlotti Bens cooked as directed on the package

• 2 cups Cherry Tomatoes
• Chicken stock or Fish as needed 

• 4 cups rinsed and cleaned cockles
• Salt and Pepper to taste
• 1/4 cup sliced Basil
• 1/4 cup sliced Flat Leaf Parsley
• Sliced scallions for garnish
• 1 Baguette sliced, brushed with EVOO, salt & pepper baked until crispy French Baguette
  
  

1. Heat a medium stock pot over medium heat; add EVOO until shimmering, then add garlic and shallots, stirring to prevent burning. Add 1/2 white wine and reduce by 1/2.
2. Add beans and cherry tomatoes and Chicken stock to cover.
3. Bring to a light boil, add cockles, salt, pepper, and fresh herbs, stir lightly.
4. Cover and simmer until all cockles are fully open.
5. Ladle into prepared bowls, garnish with scallions, and drizzle lightly with EVOO. Serve with charred seasoned bread. Buon Appetito!