Shellfish
Time: 15 minutes
Difficulty: easy
Serving suggestion: instead of lemon, add a little white wine when they are on the stove
Did you know? a cockle shell is very round, and is characterized by obvious rings
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Grilled cockles
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Inma Mora, lead singer of La Hoguera, shares this delightful shell fish recipe with us. It is eaten with your hands and will leave you licking your lips and begging for more.
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The lead singer and guitarist from the band La Hoguera from Rota (Cadiz) found themselves in our kitchen one day. While their best songs played in the background, these molluscs bounced around and opened up in the pan. It didn’t matter that there weren’t any pearls inside. The cockles themselves were to die for.
Cockles are usually found buried under the sand at the bottom of the sea and rivers. They are similar to clams (the main difference is the shell). They are collected from the shore during low tide by raking the sand by hand. Nowadays only amateur fishermen do it this way. Professional fishing boats use a mechanical rake that reaches down to the bottom of the water and collects the cockles in a net attached. Having read this short introduction, now you can get stuck into the recipe.
1. Wash the cockles. The best way to ensure that there is no sand is left inside is to place them in a large pan with water, a pinch of salt and a little vinegar for one hour. Afterwards rinse them under the tap with cold water.
2. Heat a little olive oil in a frying pan and add the cockles.
3. Add ground black pepper to taste and a little lemon juice.
4. They are ready when they open up.
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Ingredients
Grilled cockles
1/2 kilo cockles
Olive oil
Lemon juice
ground black pepper
Salt
Vinegar
1 comment
una cosita.
No es un poquito de sal. Es un buen chorreón…es decir, dos o tres puñaos.
y Lo del aceite es opcional….
un besazo….cada vez que lo hagáis…llamdme, que voy,tertulianos!!!!!!