INGREDIENTS
Cockles in brine 20/25
Assorted mushrooms
Extra virgin olive oil
2 cloves of garlic
Parsley
White pepper
Dried romesco pepper
Apple vinegar
BUY COCKLES IN BRINE 25/35
Cazuelita of cockles with mushrooms
2 rations
15 minutes
Intermediate
PREPARATION
1
Chop 2 cloves of garlic
2
Pour them into the frying pan with olive oil
3
Add the chopped pepper
4
Stir until golden brown
5
Pour in the apple vinegar
6
Open a tin of Espinaler cockles in their natural state
7
Add 4 tablespoons of the juice
8
Slice the mushrooms and add them to the pan.
9
Add ground white pepper
10
Remove the mushrooms from the pan.
11
Add the juice from the pan
12
Whisk to a creamy sauce
13
Chop the parsley and add to the sauce.
14
Place the cockles in the pan and pour in the sauce.
