AuthortapasonlineCockles with garlic and parsley - cockles are very popular in Spain and this delicious dish is quick and easy to prepare.
500g of fresh (or defrosted) cockles
3 cloves of garlic peeled and thinly sliced
30ml of white wine
small handful of flat leaf parsleyfinely chopped
1 pinch of sea salt
1 pinch of black pepper
1 tablespoon of olive oil
lemon wedges (optional)
1
Discard any cockles which are already open and do not close with a tap, then place in cold, salted water for thirty minutes. Rinse and repeat for a further thirty minutes, then finally, rinse and pat dry.
2
Heat the oil in a large frying pan and fry the garlic for about a minute.
3
Add the cockles, white wine, parsley salt and pepper. Cover and cook for about two minutes or until the cockles are fully open. Be careful not to overcook.
4
Serve immediately with some fresh bread to mop up the juices.
CategoryFish Dishes, SeafoodCooking MethodFrying, Steaming
Ingredients
500g of fresh (or defrosted) cockles
3 cloves of garlic peeled and thinly sliced
30ml of white wine
small handful of flat leaf parsleyfinely chopped
1 pinch of sea salt
1 pinch of black pepper
1 tablespoon of olive oil
lemon wedges (optional)
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