Steamed Cockles in Scallion Broth

1. 1

   In a large pot, heat the oil.

2. 2

   Add the shallot and cook over moderately high heat until golden brown, about 5 minutes.

3. 3

   Add the scallion greens, jalapeno and wine and bring to a boil.

4. 4

   Sprinkle with cracked pepper and add the cockles.

5. 5

   Cover and cook over high heat, shaking the saucepan a few times, until all of the cockles have opened, about 4 minutes.

6. 6

   Place a slice of toast in each bowl.

7. 7

   Stir the parsley into the cockles and transfer to the bowls.

8. 8

   Pour the broth over the cockles and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.