Steamed Cockles with Leeks, Saffron And Marjoram
Try this Steamed Cockles with Leeks, Saffron And Marjoram recipe, or contribute your own. "Olive oil" and "Italian" are two of the tags cooks chose for Steamed Cockles with Leeks, Saffron And Marjoram.
0 people want to try | 0 have favorited
Steamed Cockles with Leeks, Saffron And Marjoram Preparation
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 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; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Steamed Cockles with Leeks, Saffron And Marjoram. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven