Chorizo With Cockles

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   thinly slice the chorizo and cut into half-moons. place cockles in an pan large enough to fit them in a single layer. Sprinkle the chorizo, shallot, bay leaves, mint leaves on top. pour in wine to coat the base of the pan, should be 1/8 inch deep. cover pan, cook over high heat until the cockles open and are just cooked. place a piece of toast in the center of four shallow bowls. using a slotted spoon, divide the cockles and chorizo among the bowls. sprinkle with sea salt. Serve and use tiny forks to devour.

* Per serving · 4 servings · Values may vary.

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