Cauliflower and Broccoli Florets Salad with Cockles and Muscadet Vinaigrette

• 500 g cauliflower
• 500 g broccoli
• 2 kg cockles
• 2 shallots
• 2 small white onions
• 4 tablespoons olive oil
• 15 cl Muscadet white wine
• 1 bunch chives
• Salt and ground pepper

• Preparation time: 30 minutes
• Cooking time: 10 minutes

Step-by-Step Instructions

1. Soak the cockles for 10 minutes in salted water to purge sand, then rinse several times in fresh water. Drain thoroughly.
2. Peel and finely chop the shallots. Place the cockles, shallots, and Muscadet in a casserole over high heat. Cover and stir occasionally until all cockles open. Drain, reserving the juices. Strain through a fine sieve.
3. Reduce the strained juices in a small saucepan to 10 cl.
4. Separate cauliflower and broccoli into small florets. Steam for about 8 minutes until tender.
5. Peel and thinly slice the onions. Reserve a few whole cockles for garnish; shell the rest.
6. In a bowl, whisk reduced cockle juice with olive oil. Season with salt, pepper, and finely chopped chives.
7. In a large dish, toss florets, onions, and shelled cockles with the sauce. Garnish with whole cockles and serve immediately.