Behind the French Menu
Photograph courtesy of Benjamin Féron.
When the cockle shells are on your table as part of a dish’s decoration the shells will vary from white to dark ivory, sometimes brown; they are somewhat triangular in shape with pronounced ribs.
A platter of cockles and mussels cooked in white wine,
Photograph by Cooking etc.
Cockle diggers at sunset.
Photograph by courtesy of Tim Bradshaw.