Toast with cockles and smoked bacon

Toast with cockles and smoked bacon

Ingredients: yields 4 servings

 From the fishmonger’s:
2kg cockles

From the butcher’s:
15g smoked bacon, thinly sliced

From the fresh produce market:
2 tomatoes
1 onion
1 clove garlic
20 sprigs flat leaf parsley

From the baker’s:
8 slices sourdough bread

From your larder:
20cl white wine
2 tablespoons olive oil
Salt, pepper

  • Soak the cockles in a bowl of salted cold water for an hour.
  • Dice the tomatoes, chop the onion and the parsley and cut the bacon into thin strips.
  • Lightly fry the bacon strips with a spot of olive oil, add the onion, the parsley (set some aside for the decoration), the diced tomatoes, 1/2 cup (15 cl) of white wine and adjust the seasoning. Cook for 10 minutes then add the crushed garlic.
  • Drain the cockles, discarding those that remain open, and add them to the pan with the remaining white wine.
  • In 5 minutes the cockles should be open. Discard any which have failed to open.
  • Shell the cockles and serve this mixture on the toasted slices of sourdough bread.
  • Sprinkle with the remaining chopped parsley.

Tip: Don’t bother keeping the cockles that didn’t open during the cooking process or extending the cooking time. Simply discard them as they may be unsafe for consumption.