Berberechos al vapor (Galician-style steamed cockles)

Ingredients

• 2 kg live cockles (medium size, tightly closed)
• 6 cloves fresh garlic (cloves)
• 1 bunch fresh flat-leaf parsley
• 200 ml dry white wine (Albariño or other Galician white wine)
• 60 ml extra-virgin olive oil
• 1 pinch fine sea salt

Method

1. Prepare the live cockles: rinse thoroughly under cold running water, rubbing the shells together to remove sand and debris. Discard any open cockles that do not close when tapped firmly.
2. Soak the cockles in a large bowl of cold water for 15 minutes to purge any remaining grit. Drain and rinse once more.
3. Peel the fresh garlic cloves and slice them thinly (about 1/16 inch / 2 mm thick). Wash the fresh flat-leaf parsley, pat it dry, and finely chop the leaves.
4. In a Dutch oven or wide skillet large enough to hold all the cockles in a shallow layer, heat the extra-virgin olive oil over medium-high heat to about 350°F (180°C). Add the sliced garlic and saute for 30 seconds until fragrant and lightly golden, being careful not to let it burn.
5. Pour in the dry white wine all at once. Let it boil vigorously for 1 minute to cook off the alcohol slightly and concentrate the flavors.
6. Add the drained cockles to the pot. Season with the fine sea salt. Cover tightly with a lid and cook over high heat for 3 to 5 minutes, shaking the pot halfway through to distribute the heat evenly.
7. Check for doneness: the cockles should all pop open. Once most have opened, cook for another 30 seconds to 1 minute at most to keep them tender.
8. Remove from the heat. Scatter the chopped flat-leaf parsley over the cockles and toss gently to coat them in the fragrant pan juices.
9. Serve immediately in shallow bowls or on a large platter, ladling the cooking juices all over. Discard any cockles that remain tightly closed.

Nutrition

Per serving

Energy

572.6 kcal

Protein

70.47 g

Carbohydrate

15.22 g

Fat

21.04 g

Fibre

0.45 g

Calcium

4.41 mg

Iron

0.22 mg

Magnesium

5.16 mg