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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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
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Directions:
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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 cockles among 4 serving bowls, pour over equal amount of leeks and broth, then serve.
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