(Photo: Kang Kim)

Seamus Mullen, Chef and Partner, Suba and Boqueria
Dish: Berberechos y Beicon con Txakoli
Wine: Arabako Xarmant Txakoli 2007 ($18)

“Txakolina is a great cooking and drinking wine—it has a high level of acidity and works beautifully with food, especially shellfish like cockles. It’s also very refreshing and is a perfect spring-summer sipper.”

1 pound extra-large cockles, scrubbed
1/4 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

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. (serves 4)

Related:

• Archive: “Food Features”
• Articles by Emma Rosenblum
• Table of Contents: Jun 2, 2008 issue of New York | Subscribe!