Ingredients 2 p.
• 1 Can of natural cockles
• Agar-Agar (in specialised shops)
• Vegetable broth
Cook a vegetable broth and add the water of the cockles can, straining with a thin sieve; Thick 400 gr of this broth on a medium heat with 4 g of agar-agar. Remove from the heat and whisk vigorously with the beater, doing it thoroughly. Cover the cockles with this mixture in a deep bowl and leave it in the fridge until the aspic forms. Finally, cut with moulds and a short knife.