Cockles in marinara sauce

20 minutes

Leicht

2 people

Bring the Spanish tapas bar feeling straight home with this delicious recipe for cockles à la marinara. The ready-to-cook cockles save you time in preparation, while their own juice, which is in the vacuum-bag, ensures a particularly intense aroma. The creamy tomato sauce sticks perfectly to the mussels and immediately transports you to the Spanish coast - Buen provecho!

Ingredients

300 g cockles ready to cook
250 g cherry tomatoes, quartered
100 ml dry HONEST CATCH Sauvignon Blanc
1 shallot or small onion
1 clove of garlic
1 tsp flour type 550
Salt and pepper
Baguette for serving

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Allow the cockles to thaw in the refrigerator overnight.
Peel and finely chop the shallot and garlic. Wash and quarter the cherry tomatoes.
Heat the olive oil in a large pan and sauté the shallot and garlic until translucent. Add the quartered cherry tomatoes and sauté briefly. Stir in the flour to make the sauce creamier and mix well.
Put the ready-to-cook cockles and their juice into the pot and deglaze with the white wine.
Place the lid on the pot and simmer the mussels over medium heat until they are completely heated through and have absorbed the flavors, about 5 minutes. Season with salt and pepper.
Mix the cockles well and distribute the creamy tomato sauce evenly. Serve with fresh baguette.

Tip: The flour ensures that the sauce sticks particularly well to the mussels and creates a pleasant creaminess. Enjoy the cockles à la marinara with a glass of white wine and let yourself be enchanted by the aromas of Spain.