Courtney Lewis

DIY Color Block Moccasins. Rad.

1 year ago -

23

I’m in love with Marcel the Shell. (Thanks Stefan!)

1 year ago -

86

Cockles are the best. When I saw the Whole Foods on Bowery had the lil’ guys in stock, I had to buy. I steamed them up last night and served alongside lemon linguine, heirloom tomatoes in champagne vinaigrette, baby beets + beet greens and homemade grapefruit sorbet for dessert.

Steamed Cockles
Serves 2

Ingredients:

2 pounds fresh cockles, scrubbed
1 tablespoon olive oil
2 shallots, thinly sliced
1 bunch scallions, green part only, sliced
1/2 jalapeno, seeded and minced
1/4 bottle dry white wine
black pepper
handful chopped parsley
1 lemon, cut in half

Directions:

Heat the olive oil in a large pot. Add the shallots and cook until golden brown, about 5 minutes.
Add the scallions, jalapeno and wine and bring to a boil. Sprinkle with pepper and add the cockles.
Cover and cook over high heat until all of the cockles have opened, about 4-5 minutes.
Transfer the cockles to a bowl. Top with parsley and a squeeze of fresh lemon juice. Serve with crusty bread on the side for dipping.

(photo by Raja)

1 year ago -

10