Do you know the coquins? They are small mollusks that are usually found in the sea just buried in the sand inside the water, they have an oval shape and are the size of half finger. Steamed them prepared with a delicious sauce will automatically become your greatest vice, so in recipegats we share this simple recipe. On this occasion, we are going to cook the coquins to the chill And very quickly. You can even use this recipe for other mollusks, such as steamed mussels. Continue reading and discover with us how to do coquins to the chiller.
| 🚻 4 Diners | 🕘 30m | 🍵 Central | 🤯 Distinct Very Low |
| Ingredients to make chin coquins: |
| 300 grams of frozen or fresh frozen coquins 1 branch of fresh parsley 1 teaspoon of cornmeal or wheat 2 cayenas 6 cloves of garlic 1 cup of brandy 1 small glass of water 1 jet of sunflower oil or seeds |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chin coquins:
1. Heat a splash of olive oil in a Honda pan and dora the garlic cloves a little waterfalls so that their flavor is better release. Have them browning 3 minutes and then adds the Cayenas and the chopped parsley.
2. In the minute, add the brandy and let the alcohol evaporate. Instead of Brandy to make the coquins to the Ajillo you can choose to use white wine, the procedure will be the same. Have 1 minute cooking.
3. Add the water and remove. If you have the fire too high, let it boil for the sauce for 3 more minutes. Take out the cayenas if you don want to find them later in the sauce, this is optional.
4. Add the flour and remove to thicken the sauce. Surely this aroma of the preparation will make your mouth make water. Cover over 2 more minutes and do not forget to remove to link the sauce.
5. Add the coquins to the washed and drained sauce, the pan in Ziszás wiggle so that they are accommodated and covered so that they are cooked and open. You must let the coquinas to the chili be cooked for 4 minutes and they will be ready to taste.
6. This is the result of something as simple as this recipe of coquinas al Ajillo or in green sauce. Serve them like an incoming with a soft semi -style white wine and some bread to wet the sauce. Bon Appetite!
