The cookbook Septime, La Cave, Clamato, D’une île by Bertrand Grébaut and Théophile Pourriat, with Benoit Cohen is available now. Read more from our visit to the famous Parisian restaurant and natural wine bar, Clamato in Paris.
Hand-gathered cockles with Tosazu beurre blanc
- 1 kg large cockles, cleaned and any open cockles discarded
- 60 ml Tosazu, rice vinegar seasoned with katsuobushi
- 250 g cold unsalted butter, cubed
- 1 teaspoon white wine vinegar
- fine salt
- black pepper
- In a saucepan over low heat, bring the Tosazu to a simmer. Remove from the heat and gradually add the butter, whisking continuously, as though making a mayonnaise.
- Stir in the white wine vinegar and adjust the seasoning with fine salt.
- Keep warm, at 60°C (140°F), until ready to serve.
- Put a large pan over high heat.
- Once very hot, tip the cockles into the pan and add a glass of water to create steam. Cover the pan immediately. After 1 minute, the shells will be just open. Drain the cockles, reserving the cooking liquid. Discard any cockles that have not opened.
- Divide the cockles between soup plates. Stir 1 tablespoon of the cockle cooking liquid into the beurre blanc and pour over the cockles. Finish with some freshly ground pepper.
Reprinted from Septime, La Cave, Clamato, D’une île by Bertrand Grébaut and Théophile Pourriat, with Benoit Cohen. © 2021 Phaidon Press