Jus made from cockle cooking liquid

The cooking liquid of shellfish such as mussels or these cockles have a great deal of flavour. The liquid can be used to make soup or as a basis for a sauce, or to create a modern, light jus.

Jus made from cockle cooking liquid

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Preparation method

  • Place the cockles in a dish filled with cold water. Remove any cockles that float, as these are no longer good to eat.
  • Boil the cockles in the water until the shells open.
  • Drain and catch the cooking liquid. Use the shells for another preparation.
  • Reduce the liquid by half. Add a little salt if needed.

Serving suggestions

  • As a basis for a sauce.

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