Berbigão À "bulhão Pato" Recipe
Recipe information
Make Berbigão À "bulhão Pato" in just 30m. Cockles Stewed w/ Garlic & Cilantro
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Ingredients
Main Ingredients
Seasoning
Preparation
1. Clean the Cockles
Rinse the cockles thoroughly under cold running water to remove any sand or grit. Soak them in salted water for about 30 minutes to help purge any remaining sand.
2. Chop the Ingredients
Finely chop the garlic and roughly chop the cilantro leaves, discarding the stems.
3. Prepare the Lemon
Cut the lemon in half and juice one half, keeping the other half for garnish.
Cooking
4. Sauté the Garlic
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
5. Add the Cockles
Add the cleaned cockles to the pot, followed by the white wine, salt, and black pepper. Stir gently to combine.
6. Steam the Cockles
Cover the pot and let the cockles steam for about 5-7 minutes, or until they open up. Discard any cockles that do not open.
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