Grilled cockles with tomatoes, garlic and cilantro

• 1 kg cockles, well cleaned
• 2 tomatoes
• 1 onion
• 4 cloves of garlic
• fresh coriander
• 1 red chili pepper (optional)
• Salt and pepper to taste
• Fresh baguette

Oil can
Spatula

Wash the fresh cockles thoroughly in salted water and rinse several times so that there is certainly no sand left in them.

Dice the tomatoes and chop the onion.

Finely chop the garlic.

Heat the Tiger Fire plancha over high heat, brush the plancha plate with oil and let it get hot.

Add the chopped onion and garlic to the plancha and sauté until soft and lightly browned, about 2-3 minutes.

Add the cockles to the plancha and gently shake them with the other ingredients. TIP: Use the food bumper!

Deglaze with the white wine and cook the cockles until they open, this usually takes 5-7 minutes.

At the end, add the diced tomatoes and cook briefly with them.

Stir in the coarsely chopped cilantro and chopped red chile (optional) and simmer for another minute.

Season the cockles with salt and pepper as desired.

Serve the Tiger Fire cockles with fresh-cut baguette to dip in the delicious sauce. Enjoy!

Ideal appetizer, use a dry white wine that goes nicely with the cockles. (TIP: The cockles can also be replaced with vongole or mussels.)