Cockles with cream with thermomix

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17 December, 2021

Cockles with cream with thermomix

The delicacies of the sea are once again the protagonists of our recipes, this time it is time to show off the cockles and this time in a wonderful preparation to delight more than one palate, cockles with cream with thermomix. This recipe takes cream

Cockles with cream with thermomix

The recipe is prepared in a few minutes, it is very easy and the best of all is that you can prepare it as is with clams or mussels. The combination with the cream gives it a creamy touch and a smooth texture, really delicious.

Do not stop trying.

Cockles with cream with thermomix

Persons

Cooking time:

25 minutes

Total time

25 minutes

Kitchen

Spanish

Category:

Seafood with Thermomix Snacks with Thermomix

Ingredients

1000 grams cockles
1 onion
2 garlic cloves
1 sprig of parsley
50 grams butter
100 grams tomato crushed natural or canned
100 grams dry white wine
200 grams liquid cream
1 egg yolk
Salt
1 pinch ground white pepper

Preparation

We begin the preparation of this recipe according to our main ingredient. Cover the cockles with cold water and a pinch of salt and let them soak for 15 minutes to clean them well.
After 15 minutes, place it under the water tap (plenty of cold water) and then leave it in the basket of the thermomix, reserve.
On the other hand, place the onion cut into quarters, garlic and parsley in the Thermomix bowl (reserve some leaves of the latter to decorate) and program.
4 seconds / Speed 4.
With the help of a spatula or teaspoon, lower the vegetable remains that have adhered to the lid and the inside walls of the Thermomix bowl towards the blades.
Then, add the butter and the crushed tomato and program.
7 minutes / Varoma temperature / Speed 1.
After 7 minutes, add the white wine, cream, egg yolk, salt and pepper and program.
8 minutes / Varoma temperature / Speed 2.
Insert the basket with the cockles and program.
10 minutes / Temperature 90 ° / Speed 4.
Remove the basket using the notch on the spatula, place the cockles in a bowl and pour the sauce on top. Garnish with parsley sprigs previously set aside.