Telline Soup

Preparation:

Preparation: Soak the cockles for a few hours and rinse them carefully to remove all traces of sand. In a saucepan with the oil, cook the chopped onion gently, as soon as it is golden, add the cockles, cover the container and let the cockles open. Then remove the saucepan from the heat, add two beaten eggs, diluted with lemon juice. Add the parsley and salt. Mix with a wooden spoon and distribute the cockles with their egg sauce on slices of toasted bread placed at the bottom of each bowl.