La Narval, Galician Cockles in Brine, Spain
Ingredients: cockles, water, salt.
One of the most popular shellfish from Galicia along with razor clams and cockles.
They are selected by size and follow a carefully meticulous cleaning process to remove all the sand. They are washed in special machines up to six times. Then they are boiled and purified seawater is added.
Suggested recipe: Galician cockles with saffron and lime.
Use a strainer to separate the water from the cockles. Squeeze half a lime and add the juice to the water. Add some saffron. Heat the mixture for fifteen seconds in the microwave and let the mix cold down.
Ingredients: natural cockles, half a lime, saffron.
