Spanish cuisine · Fish & Seafood

Steamed Cockles

Cockles steamed in a little white wine with bay leaf, served with their own broth and lemon.

Ingredients · for 4 servings

• 1.2 kg cockles (berberechos)
• 2 bay leaves
• 100 ml white wine
• 3 cloves garlic
• 2 lemons
• 1/2 bunch flat-leaf parsley
• 2 tbsp olive oil
• pepper

Instructions

1. Soak the cockles in cold salted water for 1–2 hours, changing the water twice, so they purge the sand completely.
2. Rinse the cockles under running water and discard any that are damaged or don't close when tapped lightly.
3. Crush the garlic and bring it to a boil with the white wine, bay leaves and olive oil in a wide pot.
4. Add the cockles, close the lid tightly and steam over high heat for 3–4 min, shaking vigorously once.
5. As soon as almost all the shells have opened, remove the pot from the heat and discard any that stayed closed — overcooking toughens the meat.
6. Ladle the cockles with a little strained broth into deep bowls, sprinkle with pepper and chopped parsley, and serve at once with lemon wedges.