Cockles cooked in wine
|Cover the bottom of the pan with white wine (semi-dry)||The juice of 1 lime|
|Half a cube of fish stock||Freshly chopped chervil|
|Freshly ground pepper (teaspoon)|
Rinse the cockles with salt water (10 gram in 2 litres). Leave the wine and stock cube and the pepper and the lime juice, add the cockles and boil for 4-5 minutes; add the chervil at the last moment. Serve immediately.
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