Cockles a la marinera recipe

Ingredients to make Cockles a la marinera:

• 1 kilogram of cockles
• 2 garlic cloves
• 1 sweet onion
• 1 small glass of water and white wine
• 1 sprig of fresh parsley
• 4 tablespoons olive oil
• 1 tablespoon cornmeal

 How to make Cockles a la marinera:

1. Before you begin, you must clean the cocklesvery well to remove all the sand.
2. Rinse them under tap water and place them in a container filled with cold water.
3. Let them soak for an hour, rinse them again, refill the container with clean water and a handful of salt, and let it rest in the fridge for another hour.
4. Cut the onion in Juliana, chop the parsley and garlic, reserve. If you do not want to find pieces of onion, you can also grate it.
5. In a casserole, heat a stream of olive oil over medium heat and fry the onion and garlic, stirring so that it browns a little without burning.
6. Once the onion and garlic are sautéed, sprinkle the flour into the saucepan.
7. Stir and let it brown a little for 1 minute.
8. Pour in the white wineand let it lose its alcohol a bit.
9. Next, add the water, do not stop stirring when you pour both liquids to prevent lumps from forming. Lower the heat.
10. Add the drained and cleaned cockles to the casserole, they will release their own juice and add a unique flavor to the dish, in addition to creating a delicious and semi-thick sauce.
11. Stir, add the chopped parsley and cover the casserole, letting it cook over low heat for 4 minutesor until they open.
12. Tip: If some cockles remain closed, it is best to discard them.
13. The cockles a la marinera are ready, take them to a deep dish, and eat!
14. Take advantage of its delicious sauce to dip the bread or add some baked aborigines as a side dish.