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Steamed cockles with white port and wild fennel
Like sherry, white port really complements shellfish such as cockles for this dish, says Mark Hix
White port is my drink of the summer, says Mark Hix in The Independent. I was reintroduced to it recently by Portugal-based wine maker, Sophia Bergqvist. Available from specialist wine merchants, it can be drunk as a pudding wine, as an accompaniment to foie gras, chilled from the fridge as an apéritif, or you can cook with it: a bit like sherry, white port really complements shellfish such as cockles. Use clams if you can’t get cockles or a mix of both. Let your cockles stand in bowl of cold water for an hour or so, agitating them with your hands now and again to rid them of sand. Serves four. ·
