Cockles with saffron and orange

For 4 people
  • 1 kg fresh cockles
  • 1 untreated orange
  • 100 ml white wine
  • 1 pinch saffron powder
  • Salt
  • pepper
  • 6 Stalk (s) Coriander
very easy
Rinse, clean and sort the mussels under cold water. Do not use opened mussels. Wash the orange, rub dry and rub half of the peel. Halve the orange, squeeze out the juice. Heat the mussels, white wine and 150 ml water in a large saucepan. Cover and cook for about 5 minutes until the mussels have opened
Remove the saucepan from the heat, when the mussels are open, drain, collecting the stock. Remove the mussel meat from the shells and refrigerate. Do not use unopened mussels.
Measure out 100 ml of cooking liquid, pour through a sieve into a saucepan. Add the orange peel, juice and saffron and simmer for approx. 5 minutes, season with salt and pepper, let cool down
Wash the coriander, shake dry and about the top third cut into small pieces. Add the mussel meat to the stock. Arrange in glasses, sprinkle with coriander and serve
Waiting time approx. 1 hour
1 person approx.:
  • 110 kcal
  • 460 kJ
  • 11 g protein
  • 1 g fat
  • 9 g carbohydrates


Leave A Comment