Cockles, Portimão Style

Serves 4

  • 1,2 kg of cockles (amêijoas) ;
  • 1 dl of olive oil ;
  • 2 green peppers ;
  • 2 cloves of garlic ;
  • 1 bunch of parsley ;
  • 1 dl of dry white wine ;
  • salt to taste ;
  • pepper to taste


Wash the cockles in cold water. Place them in a bowl and cover them with salt water until they open to eliminate any sand that may exist next to the edible part. Then wash the cockle once again.
Place the cockles and part and part of the white wine in a pan and put it on the flame. Cover the pan and let the cockles  cook for a few minutes.
Take another pan and place in it the olive oil, the chopped garlic and the green peppers cut in strips. Let them fry but not brown. Add the remaining  white wine and let it thicken.
Place this mixture on the cockles that are in the other pan and cook until the cockles are quite open. Season with salt and pepper.
When the time comes to serve this dish, sprinkle it with chopped parsley.

Hint: The cockles may be garnished with lemon segments.

Algarve Tourist Region

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