Cream with cockles

Ingredients

Directions

1. 1

   1 Wash the hulls, let them soak 30 minutes in cold salted water. Rinse them again. Place them in a saucepan, cover and cook for about 10 minutes, they must be open. Remove the shells (except a few for decoration) and set aside.

2. 2

   2 Remove the damaged leaves from the endives and slice them. Peel and chop the shallot, brown it in a frying pan with the butter. Add the endives and sugar, mix and let slightly caramelize.

3. 3

   3 Pour 30 cl of water into the pan, dilute the stock cube in it. Cook 30 minutes, stirring occasionally. Salt little (or not) and pepper.

4. 4

   4 Blend the endives, stirring in the cream. Adjust the seasoning, add the shells and gently warm up. Serve hot.