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Berberechos al Ajillo

Yields4 ServingsPrep Time1 hrCook Time5 minsTotal Time1 hr 5 mins

Cockles 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.

Nutrition Facts

4 servings

Serving size