[usr 2]
Soak the cockles for 10 minutes in salted water to remove their sand, then rinse them several times in fresh water. Drain them carefully.
Peel and finely chop the shallots. Put the cockles, shallots and Muscadet in a casserole over high heat, cover and stir regularly until the cockles are all open. Drain them, then collect their cooking juices and filter it through a fine sieve.
Put it in a small saucepan and boil it so that it reduces so that there is only 10 cl of liquid left.
Peel the broccoli and cauliflower, separate them into small florets. Wash them, then steam them for about 8 minutes.
Peel and finely slice the onions. Reserve a few whole shells for decoration and shell the others.
In a bowl, mix the reduced cockle juice with the olive oil. Salt and pepper, add the finely chopped chives.
In a large deep dish, mix the broccoli and cauliflower, onions and cockles. Drizzle with the sauce and stir gently, decorate with the whole cockles and serve immediately.
