Ingredients to make Cockles with garlic:
- 600 grams of fresh cockles
- 3 garlic cloves
- 1 unit of cayenne or chili (optional)
- 150 milliliters of white wine
- 1 handful of chopped parsley
- 1 jet of oil
- 1 pinch of salt
How to make Garlic Cockles
- Leave all the ingredients readyto prepare the garlic cockles faster.
- Wash the cockles very well.
- Then, place them in a bowl covered with water and a handful of salt and leave them like that for an hour.
- After this time, drain them and rinse them under the tap with plenty of water.
- Let them drain well into the colander.
- Chop the garlicto your liking to make the garlic cockles as you like.
- You can cut them into slices or chop them into small pieces.
- Also chop the parsley and cut the cayenne in two, so it will loosen the seeds and chop a little more.
- Put a frying pan on the fire with a good jet of oil, add the cayenne pepper and the garlicand let them cook over low heat so that the garlic does not burn.
- Sauté these ingredients until they start to brown, then pour in the glass of white wine.
- Let the wine reduceand the alcohol evaporate for a few minutes.
- Add a little salt.
- Add the cocklesto the pan with a handful of chopped parsley, cover and let them cook and the shells open.
- Go moving the pan with back and forth movements so that they all open up
- When they’ve opened, remove them from the heat right away so they don’t overcook.
- If you like a slightly thicker and more consistent sauce, remove the cockles, leave the sauce in the pan or casserole over low heat, add a tablespoon of flour to a glass with a little water, mix to dissolve the flour and incorporate this into the sauce.
- Stir, let it cook for a few minutes so that it thickens a bit and serve it on top of the cockles.
- Without a doubt, this recipe for garlic cockleswill be a success and will leave all your guests wanting more.
- Trick: Add a splash of lemon juice to enhance the flavor.
