Berbigao A Bulhao De Pato Recipe
Cockles in Cilantro and Garlic Sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cockles
Rinse the cockles thoroughly under cold water to remove any sand or grit. Discard any that are open and do not close when tapped.
- 2
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
- 3
Add Cockles and Wine
Add the prepared cockles to the skillet along with the white wine. Cover the skillet and cook for about 5-7 minutes, or until the cockles have opened up.
- 4
Finishing Touches
Once the cockles are opened, stir in the chopped cilantro, lemon juice, salt, and black pepper to taste. Cook for an additional 2 minutes.
- 5
