The weekend is here and we have more time to enjoy an aperitif before lunch. With light recipes like the ones we tell you here, we get a very healthy ten snack.
We can bet on vegetable spreads and crudités or include seafood in our preparations, a low-fat and very versatile protein. A clear example is that of cockles, molluscs full of flavor and very easy to prepare as an aperitif.
Although it is in late summer and early fall when cockles are in season, canned seafood gives us the opportunity to enjoy them all year round. If we opt for fresh seafood, it is important to clean it well and that it is as fresh as possible.
At DAP they give us the keys to clean the cockles correctly, and we only need water and salt. We are going to recreate the sea water so that the mollusk opens up and expels any grit it may have. Put cold water and about 5-6 g of salt per liter in a container, mixing well to dissolve and leave it covered (with a clean cloth is enough) in the fridge for at least one hour, although our experts recommend that it be two or three hours, changing the salt water every hour if it gets dirty. After that time, we drain, wash again with cold water and dry with a clean kitchen cloth.
Once clean, we can try a simple recipe for steamed cockles with white winethe first of our appetizer proposals.
These steamed cockles with wine are made with a traditional recipe in which the wine, garlic and onion become the ideal complement for us to enjoy the flavor of the cockle without masking it. Easy and delicious.
Vietnam style steamed cockles
If the simplest recipe seems just that to you, too simple, we can give it a touch more exotic with this Vietnam-style steamed cockles recipe. The power of chili, the flavor of ginger (a superfood with many properties) and the wonderful aroma of Thai basil and lemon grass, will give our appetizer a little more rock & roll.
Quick ceviche of spicy cockles with tarragon in lime
Taking advantage of canned seafood beyond opening the can is possible, and this quick ceviche of spicy cockles with tarragon is the perfect example. They are served in half a slice of lime with a very good look, and it will only take 20 minutes to have it ready if you use canned cockles in the wild instead of fresh.
https://www.directoalpaladar.com/recetas-de-aperitivos/cebiche-rapido-de-berberechos-en-lima-receta-de-navidad-thermomix
Cockles with garlic
DAP experts say that this recipe for cockles with garlic has the best sauce in the world**, so prepare bread because you will not be able to stop dipping. With the spicy touch of the chilli pepper, we will have an easy appetizer and very quick to make.
Warm cream of asparagus with cockles
For the appetizer we can use creams that we will serve in small glasses like these, and that will give a touch of sophistication and delicacy to the table. On this occasion, with this asparagus and cockles cream, we use preserved ingredientsso the difficulty is minimal.
Set of 6 liquor glasses Natalia El Corte Inglés.
And if you want to complete your appetizer with something else, try some avocado toast like the ones in the video, which are healthy (especially if you use whole wheat bread), and very easy to make.
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Photos | Direct to the Palate