Steamed Cockles with White Wine (Berberechos al vapor)

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Method

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1. Cover the cockles generously with water and let them stand for about 60 minutes so they release their sand, then drain and rinse under running water. ⏱ Timer: 1 h
2. Put the cockles in a large, shallow pot with a lid, not layered too thickly.
3. Pour over the white wine, add the bay leaves, cover, and cook over medium heat for a few minutes.
4. Check whether they have opened; if any are still closed, cook for another minute or two.
5. Serve sprinkled with lemon juice and chopped parsley.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Berberechos al vapor en microondas (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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