kg of cockles (amêijoas) ;
dl of olive oil ;
green peppers ;
cloves of garlic ;
bunch of parsley ;
dl of dry white wine ;
to taste ;
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
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.
The cockles may be garnished with lemon
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