Cockles

If cooked at the time are soaked covering all cockles and water and add salt to clean the sand that can bring, about 20/30mins approx. You can leave overnight to rest in the refrigerator covered with a wet stick also if not consumed at the time.

Bring water to boil, very little, a glass of water, adding the black peppercorns and a slice of lemon, when the water begins to boil, drain the cockles well and add them covering the pot always over high heat.

Without uncovering it, shake it for a couple of minutes, and then uncover it to see if they have all opened, shake it a little more with a skimmer or spoon.

If they are all open, turn off the heat and put them on the plate, I always add a little drained lemon on top.

As an extra, they can be removed from the shell and presented already cleaned as if they were from a can, with a little of their broth, squeezed lemon and a little ground pepper.