Gastronomixs

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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

cockles

200

ml

water

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.

Previous page