Baked Cockles

Not too difficult, I combined the steamed cockles with crème fraîche (sour cream), two eggs, slightly beaten, fresh chives, parmesan cheese, a tablespoon Dijon Mustard (I do lean heavily on this condiment) and freshly cracked pepper.

Bake for 30-45 minutes at 375° in a baking dish with lid.

Serve over Basmati Rice (for those of you who have never heard of Basmati rice, you can use plain, long grain white rice).



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