Cockles are one of the seafood richest in iron in the sea: 100 g provide 200% of the recommended daily intake. This simple steamed preparation with herb butter and white wine is the perfect way to enjoy them at their best.
Mediterranean
Steamed cockles with butter and herbs
Fresh steamed cockles with herb butter, garlic and white wine. Minimalistic seafood, rich in iron and vitamin B12.
- Spain
- Main course
- Light
- Low fat
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 200 kcal
- Protein 18 g
- Fiber 0.5 g
- Carbohydrates 5 g
- Fat 10 g
- Sodium 520 mg
Story behind the dish
Preparation
Steamed cockles with butter and herbs is a preparation from Spain with easy difficulty. Reserve about 18 minutes in total (10 for mise en place and preparation, 8 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of fresh cockles.
- Have ready: 3 sliced cloves of garlic.
- Have ready: 150 ml of dry white wine.
- Have ready: 30 g of butter.
- Have ready: Chopped parsley and chives.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Purge the cockles in salt water for 20 min; discard the open ones
Purge the cockles in salt water for 20 min; discard the open ones. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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In a large pot
In a large saucepan, heat the oil; sauté garlic 1 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Pour in the white wine and bring to a boil.
Pour in the white wine and bring to a boil. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the cockles; Cover and cook over high heat for 3-4 min.
Add the cockles; Cover and cook over high heat for 3-4 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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When they are all open
When they are all open, add the butter, lemon juice and herbs. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Shake the pot to mix the sauce.
Shake the pot to mix the sauce. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve immediately in ramekins with bread for dipping.
Serve immediately in ramekins with bread for dipping. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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