The cockles are mollusks very rich in iron, a very important mineral in the athlete's diet, both to avoid anemia, as to ensure the transport of oxygen to the muscles. In this case the recipe is cockles with garlic, to give them a little flavor and obtain a good broth to dip bread into. The contribution of this dish is not wasted:
60 Kcal
57% protein
6% carbohydrates
37% fat
7 mg iron
Degree of difficulty: easy
Time of preparation: 20 minutes
Ingredients.
- 1kg of cockles,
- 1 / 2 cebolla
- Sugar
- Sal Island
- Black pepper
- 150 ml of white wine
- 7 tablespoons of crushed tomato
- 1 garlic
Crafting.
First we will place the cockles in a small container with very hot water and salt in the fridge for about 2 hours. In this way we will remove impurities and loosen the earth that they may have.
Then we can heat the pan, and add the sliced garlic and the finely chopped onion. When it is well struck, add the tomato, sugar, salt, black pepper and bay leaf. When it comes to a boil it will be time to pour the wine.
When everything is well cooked, add the cockles and leave them on the fire for about 3,4 minutes (until they open). Now they are ready to eat.
To drink.
This is a dish that can be served as a first before a good steak or at dinner as a main course with a good piece of bread for dipping. Single with 100 grams of cockles we ensure the daily amount of iron, so it is a good shot of this mineral to avoid anemia and recover the iron lost after workouts.
It can be perfectly said that this dish replaces any iron supplement, for athletes with anemia problems it is a good idea to incorporate it a couple of times a week.