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Berberechos y Beicon con Txakoli
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Provided by: Chef Seamus Mullen
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Ingredients
1 pound extra-large cockles, scrubbed1/4 pound double- smoked bacon, diced
1 tablespoon olive oil
1 shallot, finely diced
1 cup Arabako Xarmant Txakolina 2007
1 cup chicken stock
1/2 cup blanched English peas
1/4 cup chopped mint, parsley, and chives
Salt and pepper
Instructions
In a large saucepot, sauté the bacon over medium-high heat in 1 tablespoon olive oil until golden. Add shallot, and sauté for 30 seconds, being careful not to let it burn. Add cockles, then the Txakoli, and cook off alcohol for 30 seconds; add chicken stock and peas, and cover to steam the cockles for about 2 minutes until they open. Uncover, add chopped herbs, season with salt and pepper, and serve immediately with warm bread. (Published 2008)Be the first person to write a review.
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