Gastronomixs

Cockles au gratin with herb butter

Cockles au gratin with herb butter

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Ingredients

1

kg

cockles

100

g

herb butter

 

 

Parmesan cheese

Preparation method

  • Rinse the cockles thoroughly under cold running water.
  • Place the cockles in a dish filled with cold water. Remove any cockles that float, as these are no longer good to eat.
  • Take two closed cockles and press the hinge areas together. Twist the cockles in opposite directions while keeping the hinge areas pressed together which will cause the hinge to break.
  • Scrape the cockle meat to one side of the shell and throw the empty half away.
  • Place the cockles on a tray with the meat-side facing upwards.
  • Use a piping bag to pipe a little herb butter onto each cockle.
  • Place the tray under the grill for two minutes and cook the cockle meat until firm.
  • Sprinkle over the Parmesan cheese and grill until a golden shade of brown.

Serving suggestions

  • As an amuse-bouche or a snack.
  • Serve as part of an entremets or main course.

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