Cockles

Burrowing bivalves, cockles require rigorous osmotic purging in 30g/L saltwater (to simulate seawater) to expel sand. Small and fleshy, they release a particularly iodized water. Cooked "à la marinière," the rapid evaporation of their marine juices binds the sauce. Shelled, they explode in the mouth, bringing a crunchy texture and a striking natural saltiness that instantly awakens a white risotto or wilted spinach.