Mussels soup
Instructions
Put soaked for several hours the cockles and rinse thoroughly to remove all traces of sand.
In a saucepan with oil, gently Cook the onion, Golden as soon as throw yourself through switch the cockles, cover the bowl and let the telline shells open.
Remove the saucepan from the heat then add two beaten eggs, diluted with lemon juice.
Add the parsley and salt.
Stir with a wooden spoon and spread the cockles with their egg sauce on toasted bread slices on the bottom of each bowl.
Ingredients and dosing for 4 persons
- 1000 g of cockles
- 1 onion
- 15 cl of olive oil extra virgin
- 2 eggs
- 1 lemon
- 1 tablespoon of chopped parsley
- Salt
- Some of slices bread