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Berberechos al vapor con vino blanco

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🌍Authentic Spanish recipe from a Spanish-speaking creator — ingredients and steps translated below
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Berberechos a la plancha

Cultural Context

Originating from coastal regions of Spain, Berberechos a la plancha showcases the country's love for fresh seafood. Traditionally enjoyed as a tapa or appetizer, these grilled cockles are often served at social gatherings, highlighting the Mediterranean diet's emphasis on simple, high-quality ingredients. Today, they are a popular dish in seafood restaurants and are celebrated for their briny flavor and quick preparation.

SpanishESmain
20 min
easy
4 servings
Servings4
500 g. berberechos
50 ml. vino blanco
2 hojas de laurel
aceite de oliva
sal

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

lemon

🥗Healthier: lime

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

1

Disolver una cucharada de sal en agua y añadir los berberechos. Dejar reposar unas 24 horas para que suelten la mayor parte de la tierra que acumulan.

2

Repetir el proceso una vez más y dejar los berberechos en agua con sal por otras 2 horas.

3

Escurrir los berberechos y enjuagarlos.

4

En una olla, añadir el vino blanco, las hojas de laurel y los berberechos.

5

Cocer al vapor unos minutos hasta que se empiecen a abrir.

Cooking Techniques

grilling

Spice Level:

🌶️🌶️🌶️

Dietary

dairy-freegluten-freenut-freesoy-freepescatarian

Allergens

shellfish

Also Known As

Grilled CocklesBerberechos a la parrilla
Local Name: Berberechos a la plancha

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