From The Mediterranean Sea - Frozen

Cockles, known as Galician Berberecho in Spain, are a highly sought-after shellfish that can be found all along the Atlantic Ocean, from Iceland to Senegal. They have a delicate and salty flesh that can be consumed raw, steamed, or boiled. They are easy to prepare and serve as a delectable addition to many authentic Spanish dishes, notably paella and traditional soups or stews. The most succulent berberechos exhibit pale shells, and thorough soaking is necessary to eliminate any remaining sand before adding them to a preferred dish. A classic method of preparing berberechos in Spain is to boil or sautee them and serve them as an appetizer or starter.