Preparation

Put a skillet over the heat with olive oil, add the crushed garlics, the bay leaf and leave on the fire for 5 minutes.

Then introduce the cockles and coriander.
As soon as it opens, add the wine and let the cockles open over high heat.

Do not let it stay on the fire after opening to avoid myrrh

Serve immediately.

Ingredients

  • 1kg of cockles
  • 4 cloves of garlic
  • 1 coriander sauce
  • olive oil
  • 1dl dry white wine
  • 1 bay leaf