Fried Cockles

Name: Fried Cockles
Yield: For 6-8
Cuisine: Spanish
Ingredients: olive oil for frying; masses of freshly ground black pepper; a little salt; 2 quarts fresh cockles; 2 lemons

Preparation info

For
6-8

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

2 quarts fresh cockles
2 lemons
masses of freshly ground black pepper
a

Europe
Spain
Starter
Pescatarian
Mediterranean
Gluten-free

Method

Wash and dry the cockles very thoroughly.

Heat two or three tablespoons of oil in a large frying pan. Drop the cockles in, stir them round until they open, then smother them in freshly ground pepper and the juice of two lemons. Hardly any salt is needed. Eat straight away.