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Cockles with St. Agur Cheese and Horseradish Leeks Recipe
Cockles with St. Agur Cheese and Horseradish Leeks
Pierre Gagnaire, Restaurant Pierre Gagnaire, Paris
Pierre Gagnaire, Restaurant Pierre Gagnaire, Paris
Flavors of France
Total time: 30 to 60 minutes
Difficulty: Easy
For 6 servings

- 120 g Saint Agur cheese
- 3 kg cockles, well cleaned and sand disgorged
- 3 shallots, finely cut
- 60 g butter
- white wine
- 2 sprigs of thyme
- 1 bay leaf
- 1 Tbsp. chive, finely chopped

- 600 g leeks, white part only, well cleaned
- 30 ml / 2 Tbsp. olive oil
- 50 ml / 1/5 cup water
- 30 g grated fresh horseradish

 Cooking the cockles

  1. In a large saucepan, sweat the shallots in butter without coloring; add the white wine, thyme, bay leaf, and a touch of chili and bring to a boil. 
  2. Add the cockles to the boiling liquid, stir well and cover.
  3. Drain as soon as the cockles open.
  4. Strain the liquid through a cloth and remove the cockles from their shells. Set aside.

St. Agur and cockle broth

  1. Reduce the liquid by half.
  2. Split the cockles and place on a serving platter.
  3. Blend the reduced liquid with the cold St. Agur until emulsified.
  4. Add the chives and salt to taste; pour over the cockles.

Horseradish leeks

  1. Split the leeks into quarters lengthwise, then slice into 1 cm lengths.
  2. Cook in a sauté pan with the olive oil and 50 ml water until very soft.
  3. Cool to room temperature before seasoning with horseradish.


  1. Divide the warm leeks among 6 bowls.
  2. In front of your guests, top the leeks with cockles with St. Agur.
Cockles with St. Agur Cheese and Horseradish Leeks 1
More recipe ideas

 Photo: Jacques Gavard

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