Cassolette of cockles and parsley

Ingredients

• 2 kg of shells
• 1 small onion
• 2 cloves garlic
• 2 or 3 sprigs of flat parsley or coriander
• 1 pinch of piri-piri (spice mix)
• 1/2 glass(es) of dry white wine

• the juice of 1/2 lemon

• 4 tablespoons olive oil

Preparation

1. Place an upturned deep plate in the bottom of a salad bowl. Add the cockles, cover with cold water, and refrigerate for 3 to 4 hours, changing the water once (without stirring so that the sand remains at the bottom). Rinse well, drain.

2. Peel and slice the onion. Peel the garlic and cut it into small cubes. Rinse and chop the herbs.

3. In a sauté pan, brown the onion, garlic and herbs in hot oil.

4. Add the shells, piri-piri and wine. Mix, cover and cook over high heat for 5 minutes, until the shells open.

5. Serve with a drizzle of lemon juice.