Steamed Cockles in Scallion Broth

By SMorrissey

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large shallot, minced
• 6 medium scallions, green parts only, thinly sliced crosswise
• 1/2 jalapeño, seeded and minced
• 1/2 cup dry white wine
• Freshly cracked black pepper
• 2 1/2 pounds cockles, scrubbed and rinsed
• 4 slices toasted baguette
• 2 tablespoons chopped parsley

Preparation

Step 1

In a large pot, heat the oil. Add the shallot and cook over moderately high heat until golden brown, about 5 minutes. Add the scallion greens, jalapeño and wine and bring to a boil. Sprinkle with cracked pepper and add the cockles. Cover and cook over high heat, shaking the saucepan a few times, until all of the cockles have opened, about 4 minutes.

Place a slice of toast in each bowl. Stir the parsley into the cockles and transfer to the bowls. Pour the broth over the cockles and serve right away.