Steamed Cockles With Leeks, Saffron And Marjoram
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian5 | 4 | Servings | |
INGREDIENTS
| 4 | T | Virgin olive oil |
| 1 | Leek, washed and | |
| Cut into 1/8" julienne – | ||
| abt 2 cups | ||
| 1/2 | t | Saffron threads |
| 2 | lb | Cockles, scrubbed rinsed |
| 3 | c | Dry white wine |
| 4 | T | Chopped fresh marjoram |
| leaves | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 1/2 | t, 0 Other Carbohydrates |
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 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; Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 330
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 83mg
Potassium: 155.7mg
Carbohydrates: 16.5g
Fiber: <1g
Sugar: 1.8g
Protein: 31g