Steamed Cockles in Scallion Broth

• 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

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.

extravirgin olive oil, shallot, scallions, jalapeno, white wine, freshly cracked black pepper, cockles, baguette, parsley

Taken from www.foodandwine.com/recipes/steamed-cockles-scallion-broth (may not work)