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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.


Serves: 2

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