Bistro des Z'Artes

Serves 4 persons

Ingredients

1Kg Berbigão (cockles)

50ml Good olive oil

1 onion

3 cloves of garlic

3 ripe tomatoes

2 eggs

200g stale bread

Coriander

Rock salt

Method

1. Soak the cockles in salt water for a few hours to clean them & remove any sand.

2. In a heavy bottomed pot add the chopped onion & garlic to sweat off in the olive oil, add the cockles & cover over a high heat until they open.

3. Remove the cockle & add the chopped tomato.

4. Cook for 5 minutes, season lightly as the cockles will have a lot of salt.

5. Add 400ml water and simmer for a further 5 mins.

6. Add the chopped coriander and the cockles again.

7. Place the stale bread divided between 4 soup bowls.

8. Place a raw egg yolk in each bowl & pour over the boiling stock with the cockles. Serve & eat immediately.

Note:

You can remove the cockles from their shells before serving to make this easier to eat.

I love it drizzled with a little olive oil before serving.