Berbigão À "bulhão Pato" Recipe

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.

Chop the Ingredients

Finely chop the garlic and roughly chop the cilantro leaves, discarding the stems.

Prepare the Lemon

Cut the lemon in half and juice one half, keeping the other half for garnish.

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.

Add the Cockles

Add the cleaned cockles to the pot, followed by the white wine, salt, and black pepper. Stir gently to combine.

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.

Finish with Cilantro

Once the cockles are cooked, remove the pot from heat. Stir in the chopped cilantro and lemon juice, mixing well.

Serve

Serve the cockles hot, garnished with lemon wedges and additional cilantro if desired. Enjoy!