Unlock big flavor with Chef Eric Gephart's Kamado Joe-fired Mustard Cream Cockles Recipe – a delicious take on the classic clam dish. Enjoy the sweet & decadent taste experience from the comfort of your home.
Mustard Cream Cockles
Chef Eric Gephart fires up the Kamado Joe for Mustard Cream Cockles! This super simple recipe packs a ton of flavor into these sweet & decadent distant cousins of the clam.
- 1 tbsp butter, unsalted
- 2 tbsp pancetta, diced
- 1 1/2 shallot, minced
- 2 cloves garlic, minced
- 1 lb cockles
- 1/2 cup white wine (Sauvignon Blanc)
- 1 tbsp capers
2 tbsp Kozlik’s Dijon Classique Mustard
- 1/4 cup whipping cream
- 4 sprigs fresh thyme
- Stabilize your Kamado Joe at 550ºF to 600ºF. Place a Lodge Cast Iron Pie Pan on the grill surface and bring it to temperature.
- Place the butter in the pan and quickly follow with the diced pancetta. Allow to sweat and render but do not get too much color.
- Next add the shallot and garlic, agitate quite a bit, and allow the flavors to bloom. Add the cockles to the mixture. Stir to incorporate then deglaze with the white wine. Allow to reduce for 1 minute then add capers, mustard, whipping cream and fresh thyme, fully incorporate all.
Close the dome and allow to cook for 3 minutes or until the sauce has come together the cockles have opened.
Transfer to a presentation bowl all open and facing up then pour the sauce over top and enjoy!
- Serving Size
- 6.63 oz
- per serving
- 13.5 grams
- 11.7 grams
- 10.7 grams
- 171 milligrams