The hull, the shell of the autumn-winter season
What does the hull look like?
The hull has a striped shell and contains a small coral and a white nut. It is one of the most common shells on the French coast.
The different names given to the hull
Depending on the region, you will hear different names: bucarde, sourdon, jersey, rigadot or hénon on the Côte d'Opale.
The benefits of hulls
The hulls are low in calories (less than 50 kcal / 100g) and fat, while they are full of minerals, zinc, iron, magnesium and phosphorus. Its meat contains 10% protein on average, making it a particularly good shell on the plate ... and for health!
Prepare hulls
Do not forget to have your hulls disgorged before cooking, because they can contain a lot of sand. The best is to carry out this step in sea water or very salty.
How to taste cockles?
The hulls are delicious raw (with a dash of lemon or vinegar), but also cooked. Accommodate them like mussels, it's a treat! With marinière, cream, salad, butter ... we can also add them to a soup or a ravioli.
