To make sure they are very clean and without any grit, we will leave the coquinas in a deep plate with water, a little salt and a dash of vinegar. There we will have them for 1 hour and a half, changing the water every 30 minutes to eliminate any impurity. Meanwhile, peel and chop the garlic and fresh parsley and brown them in a pan with olive oil.
When the garlic begins to take on color, add the coquinas and raise the heat, letting them open as a result of the heat. To help them in that mission, the we remove from time to time letting them hit each other. As they open, we add the Sherry wine, or if you prefer Manzanilla de Sanlúcar or any white wine from your area that you like. It is important that the wine is of quality because then the resulting sauce when reducing the wine with the olive oil is impressive.
We are taking the open coquinas to the source where we are going to serve them, and we continue stirring the rest until they open, discarding those that have been closed. We can eat the half-open ones perfectly, without any problem. Finally, we cover the coquinas with the wine sauce and the water from the coquinas that remained in the pan and if we wish we add a little more chopped parsley. Optionally, there are those who add a little pepper or a pinch of paprika, although I prefer them as I just told you.