Toast with cockles and smoked bacon
Ingredients: yields 4 servings
From the fishmonger’s:
From the butcher’s:
15g smoked bacon, thinly sliced
From the fresh produce market:
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
- 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.