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Courgette pots stuffed with fresh cockle meat in a light cream sauce

2 courgettes Black pepper
400 g Prins & Dingemanse cockle meat 0.2 l mussel juice
200 ml of cream 1 onion, peeled and chopped
2 tablespoons of chopped chives

Divide the courgettes into 3 or 4 pieces and scoop them out with a spoon. Steam them for 4 minutes over a little water. Put the cream and the mussel juice and the onion in a pan. Bring to the boil and leave to reduce to the right consistency. Add the cockles to the sauce and add the chives. Leave to warm through, but do not bring to the boil and add more pepper to taste. Divide the cockles over the courgette pots and serve.


Serves: 4