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Categories:
virgin olive oil julienne saffron threads cockles white wine marjoram leaves salt freshly ground black pepper
Viewed: 36 - Published at: 2 years agoIngredients
- 4 tbsp. virgin olive oil
- 1 md. leek, washed and cut into 1/8-inch julienne
- 1/2 tsp. saffron threads
- 2 lb. cockles, scrubbed and rinsed
- 3 cups dry white wine
- 4 tbsp. chopped fresh marjoram leaves
- Salt, to taste
- Freshly ground black pepper, to taste
Method
- In a soup pot, saute 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 cockles among 4 serving bowls, pour over equal amount of leeks and broth, then serve.
