Cherry Tomato and Shellfish Brochettes Recipe
Cherry Tomato and Shellfish Brochettes
Flavors of France
Total time: more than 2 hours
Preparation time: 15 minutes
Waiting time: 3 hours + 20 minutes
Cooking time: 20 minutes
Difficulty: Easy
Ingredients for 4 servings
- 8 Whelks
- 200 g (7 oz.) Mussels
- 300 g (10 oz.) Cockles
- 2 baskets of cherry Tomatoes
- 1 clove of garlic, crushed
- 1 shallot
- Fresh herbs
- Hazelnut oil
- Lemon juice
- White wine
  1. Place the winkles in fresh water and coarse salt to disgorge any impurities, changing the water several times. Cook them for 10 minutes with thyme, bay leaf, salt and fresh pepper.
  2. Scrub and clean the mussels. Place them in a pot to open quickly with a chopped shallot, a little garlic and a little white wine. Remove the meat from the shells and set it aside in the cooking liquid. Do the same with the cockles. Let the shellfish meat marinate for 20 minutes in the hazelnut oil, lemon juice and crushed garlic, then drain. Assemble the brochettes by alternating tomatoes and seafood onto skewers. Serve cold.
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