You will need:
- Almehas - 1 kg;
- Parsley - to taste;
- garlic - 3 teeth;
- Olive oil - 2 tbsp. l;
- White dry wine - 100 ml.
In a natural environment, these seashells pass through themselves water with sand, so you need to remove it. To do this, pre-soam the sinks in cold salted water for 30 minutes, then rinse thoroughly under the flowing cold water. Small garlic and parsley.
Preheat olive oil in a large pan and add garlic, and a minute - parsley. Fry garlic for a couple of minutes, stirring, then add Almehas. Heat the frying pan until they open, and immediately pour white wine.
A few minutes later, when all alcohol evaporates, Almehas are ready. If the seas of the shells did not open, then there are no such copies of such instances. Serve with a sauce in a deep plate complete with a tablespoon. By the way, there is another way of eating: take the surrounding sink for an empty sash, jump out the sauce and eat the contents along with the sauce, well, and the sink itself, naturally, throw away.
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