Steamed Cockles in Scallion Broth

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large shallot
• minced
• 6 medium scallions
• green parts only
• thinly sliced crosswise
• 1/2 jalapeno
• seeded and minced
• 1/2 cup dry white wine
• Freshly cracked black pepper
• 2 1/2 pounds cockles
• scrubbed and rinsed
• 4 slices toasted baguette
• 2 tablespoons chopped parsley

Instructions

1. In a large pot, heat the oil.
2. Add the shallot and cook over moderately high heat until golden brown, about 5 minutes.
3. Add the scallion greens, jalapeno and wine and bring to a boil.
4. Sprinkle with cracked pepper and add the cockles.
5. Cover and cook over high heat, shaking the saucepan a few times, until all of the cockles have opened, about 4 minutes.
6. Place a slice of toast in each bowl.
7. Stir the parsley into the cockles and transfer to the bowls.
8. Pour the broth over the cockles and serve right away.