Berberechos al vapor con limón

white wine

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth adds flavor without alcohol.

Rinse cockles in a net to loosen the sand.

In a large bowl, combine 500 milliliters of sparkling water with 1 tablespoon of coarse salt and the cockles.

Let the cockles soak for 15 to 30 minutes to help them release sand.

After 30 minutes, place a pan on the heat without any oil.

Rinse the cockles again and discard any that are open and do not close when tapped.

Put the cockles into the hot pan and drain them.

Add the juice of 2 lemons to the pan with the cockles.

Shake the pan to distribute heat and juices, allowing the shells to open quickly.

Cover the pan and cook until the shells open, which should take less than 5 minutes.

Once the shells are open, turn off the heat and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens