Braised cockles with Pernod sauce
Recipe
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20 minutes
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25 minutes
-
45 minutes
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2 persons
Do you love shellfish? Then you should try cooking these delicious braised cockles with Pernod sauce and samphire in your Big Green Egg. This cockle’s recipe is easy, incredibly tasty and very quick to prepare! While your kamado is warming up, start cleaning the cockles. Do this by simply washing them in cold water and discarding any broken and open shells. You can then cook the cockles. To make the sauce, use the braising liquid, which is packed with flavour. A delicious starter for two or a dish to share.
INGREDIENTS
Cockles
- 1 kg cockles
- 2 shallots
- 2 cloves of fresh garlic
- 1 leek
- ½ winter carrot
- 3 tbsp olive oil
- ½ tsp madras curry powder
- 2 tbsp Pernod
- 3 tbsp white wine
- 3 sprigs of parsley
SAUCE
- 3 tbsp crème fraiche
- 1 tsp corn flour
- 100 g samphire
SERVE
- Farmhouse bread
PREPARATION
- Light the charcoal in the Big Green Egg and heat with the Stainless Steel Grid to a temperature of 200°C. Meanwhile, wash the cockles in cold water discarding any broken and open ones.
- Peel and chop the shallots and garlic. Clean the leeks, cut lengthwise into quarters and chop finely. Peel half the winter carrot and slice thinly.
COOKING
- Heat the olive oil in the round Green Dutch Oven. Add the shallots, garlic, leek, winter carrot and curry powder and fry for about 3 minutes; stir occasionally and close the lid of the EGG after each step.
- Drain the cockles and add them to the Dutch oven. Cook for 2-3 minutes.
- Deglaze with the Pernod and white wine. Simmer for 4-5 minutes until the shells are open; stir occasionally. Pick the leaves off the sprigs of parsley and chop finely.
- Strain the cockles, collecting the liquid. Spoon the cockles into a nice dish, set aside and measure out 100 millilitres of the cooking liquid. Place the still-warm Dutch oven back on the grid. To make the sauce, add the braising liquid and stir in the crème fraiche. Mix the cornflour with a little water and incorporate into the sauce. Finally, add the samphire.
- Spoon the sauce over the cockles and sprinkle with the parsley. Serve with the country bread.
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