Cockles and clams in persillade by Laurent Mariotte

Ingredients

4 servings

• 1.5 l of clams
• 1.5 l of cockles
• 1 glass of white wine
• 4 cloves of garlic
• 1 bunch of parsley
• 1 block of salted butter
• salt

Steps

1. 1

   Let the cockles and clams soak for at least 2 hours in a salted bath (35g per liter).

2. 2

   Rinse the shellfish. Bring the white wine to a boil with the minced shallot, then add the shellfish. Cover and cook for 3 minutes.

3. 3

   Meanwhile, cut the butter into cubes and pour into a blender with the parsley and garlic cloves. Blend until you obtain a persillade.

4. 4

   Add the persillade to the open shellfish and stir constantly for 2 minutes.

5. 5

   Enjoy very hot with pasta or toasted bread slices.