Cockles with pepper sauce
Instructions
Let the mussels in salted water for 2 hours, then wash them carefully and put them to drain.
In a large saucepan, heat 4 tablespoons of oil, then the cockles and make them open to high heat; add chopped garlic and basil and plenty of pepper to grind: stir and serve.
Ingredients and dosing for 4 persons
- 2000 g of cockles
- Some cloves of garlic
- Basil
- 4 tablespoons of olive oil extra virgin
- Abundant of pepper