How To Make Steamed Cockles in Scallion Broth
Despite their simplicity, these steamed cockles are loaded with rich savory flavors. Its savory broth is flavored with scallions and white wine.
In a large pot, heat the oil. Add the shallot and cook over moderately high heat for about 5 minutes, until golden brown.
Add the scallion greens, jalapeño and wine and bring to a boil. Sprinkle with cracked pepper and add the cockles.
Cover and cook over high heat for about 4 minutes, shaking the saucepan a few times, until all of the cockles have opened.
Place a slice of toast in each bowl.
Stir the parsley into the cockles and transfer to the bowls.
Pour the broth over the cockles and serve right away.
- Calories: 330.70kcal
- Fat: 5.72g
- Saturated Fat: 0.55g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.52g
- Polyunsaturated Fat: 0.48g
- Carbohydrates: 25.24g
- Fiber: 1.84g
- Sugar: 2.94g
- Protein: 40.47g
- Sodium: 69.08mg
- Calcium: 124.31mg
- Potassium: 191.22mg
- Iron: 47.22mg
- Vitamin A: 20.50µg
- Vitamin C: 10.43mg
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