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Coquillages en marinière basque au Beurre Bordier au Piment d’Espelette

Our Recipes

Basque Shellfish Boil with Bordier Espelette Chilli Butter


1.5 kg of shells

The ingredients

• 1.5 kg / 3.3 lbs. cockles
• 2 shallots
• 1 clove garlic
• 15 cl / 5 fl. oz. dry white wine
• 100 g / 3 ½ oz. Bordier Espelette Chilli Butter
• 4 sprigs parsley
• Pepper

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Rinse the cockles in several baths of cold water, bouncing them together so that they release any sand they might have. Peel and chop the shallots and garlic. Melt for 5 minutes in a sauté pan on a low heat with 15g / 1 tbls. of the butter. Pour in the white wine, pepper, and heat.

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Add the cockles. Cover and cook on a high heat for 2 minutes. As soon as the shellfish has opened, remove, and pour into a hot, shallow bowl. Filter the juice and pour it as well as the cockles once again in the sauté pan on a low heat. Fold in the rest of the butter, cut into small morsels, and stir the sauté pan to coat the cockles in the butter sauce. Serve with chopped parsley.

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