Basque Shellfish Boil with Bordier Espelette Chilli Butter

INGREDIENTS:

  • 1.5 kg / 3.3 lbs. cockles
  • 2 shallots
  • 1 clove garlic
  • 100 g / 3 ½ oz. Bordier Espelette Chilli Butter
  • 15 cl / 5 fl. oz. dry white wine
  • 4 sprigs parsley

 

PREPARATION:

  1. Rinse the cockles in several baths of cold water, bouncing them together so that they release any sand they might have.
  2. Peel and chop the shallots and garlic. Melt for 5 minutes in a sauté pan on a low heat with 15g / 1 tbls. of the butter. Pour in the white wine, pepper, and heat.
  3. Add the cockles. Cover and cook on a high heat for 2 minutes. As soon as the shellfish has opened, remove, and pour into a hot, shallow bowl.
  4. Filter the juice and pour it as well as the cockles once again in the sauté pan on a low heat. Fold in the rest of the butter, cut into small morsels, and stir the sauté pan to coat the cockles in the butter sauce.
  5. Serve with chopped parsley.