Steamed beckles are an easy and fast seafood recipe, with which you can surprise family or friends. To enhance its flavor, we will add lemon and white wine, two products that also help conserve the product in a better state if we decide not to serve the dish immediately. Learn how to make steamed beers with lemon with these simple parts of recipes and serve them as an appetizer with mussels to the sailor or grilled knives.
| 🚻 6 Diners | 🕘 15m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make steamed beers: |
| 1 kilogram of beroberes ½ liter of water ½ glass of white wine ½ lemon 1 laurel leaf 1 pinch of coriander |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with white wine, |
Ingredients to make steamed beers:
1. We prepare the ingredients for steamed beers. Berberechos, water and wine in my opinion are indispensable. The lemon, coriander and laurel are optional, or you can find other ingredients to replace its aroma contribution, such as garlic or parsley, to taste!
2. Before starting to prepare the cockles you must have left them soak in water with salt for at least an hour, so that they let the sand remains go. When you remove them from the water, do it with a sparkling or a small strainer, without dumping the water to prevent the sand from coming with the seafood.
3. Next, pass them through the cold water jet to finish cleaning them well. It is a pity that such a good recipe is annoyed by the remains of sand that seafood can have.
4. In a deep pan we pour the water and wine and boil it, along with the bay leaf and the half lemon cut into pieces.
5. When the water boils we pour the cockles. Do not worry if they are not covered by the liquid, in fact the steamed beckles have to be cooked, not boiled.
6. Cover the pan so that the seafood is cooked in steamed, and leave it for about five minutes.
7. When steamed cockles open will be ready.
8. Pour the steamed beers into a fountain and sprinkle the chopped coriander above. Consume them accompanied by a good dry white wine. They are perfect to serve them as an appetizer prior to a good seafood or fideuá paella.
