Lunch: Steamed Cockles in Scallion Broth

Recipe By: Susan Spungen Here, deliciously briny cockles are simply enhanced with white wine and scallions in a savory broth. To turn this first course into a more substantial meal, toss the cockles and broth with pasta and chopped tomatoes.

Ingredients

1 tbsp. extra-virgin olive oil
1 large shallot
6 medium scallions
1/2 jalapeno
1/2 c. dry white wine
Freshly cracked black pepper
2 1/2 lb. cockles
4 slice toasted baguette
2 tbsp. chopped parsley

Instructions

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.
Wine Recommendation: Vinho Verde, the "green" wine of Portugal, so called because it should be drunk as young as possible, pairs brilliantly with shellfish, thanks to its chalky mineral notes and zingy acidity. Look for the complex 2006 Soalheiro or the fresh, tart 2006 Aveleda.

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