Steamed Cockles with Leeks, Saffron and Marjoram
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Ingredients
| 4 tbsp. | virgin olive oil | | 1 | md. leek, washed and cut into 1/8-inch julienne | | 1/2 tsp. | saffron threads | | 2 lbs. | 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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Instructions
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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