Steamed cockles with leeks, saffron and marjoram

Yield: 4 servings

Measure Ingredient
4 tablespoons Virgin olive oil
1 medium Leek; washed, and
Cut into 1/8" julienne -; (abt 2 cups)
½ teaspoon Saffron threads
2 pounds Cockles; scrubbed, rinsed
3 cups Dry white wine
4 tablespoons Chopped fresh marjoram leaves
Salt; to taste
Freshly-ground black pepper; to taste

In a soup pot, sauté julienned leeks in virgin olive oil over medium heat until soft but not browned (about 6 or 7 minutes). Add saffron and continue cooking, until saffron is broken up (another 2 minutes).

Add cockles, wine and cover. Bring to boil. Continue boiling until all cockles have opened. Stir in marjoram leaves, season with salt and pepper.

Divide clams among 4 serving bowls, pour over equal amount of leeks and broth, then serve.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5636)

Per serving: 254 Calories (kcal); 14g Total Fat; (85% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates Recipe by: Mario Batali

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