World Flavors Cookbook

Berberechos al Vapor

Galician cockles steamed open in white wine — the simplest and most satisfying of Spain's seafood tapas.

Cuisine: Spain

Ingredients

• 1kg fresh cockles (berberechos), purged in salt water
• 150ml Albariño or dry white wine
• 2 cloves garlic, sliced
• 1 dried chilli
• 3 tbsp olive oil
• Flat parsley, chopped

Instructions

1. Purge cockles in cold salted water 30 minutes. Drain.
2. Heat olive oil with garlic and chilli until fragrant.
3. Add cockles and wine. Cover immediately.
4. Steam 3-4 minutes until all shells open. Discard any closed.
5. Scatter parsley. Serve with crusty bread.