Cockles with saffron and orange

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Rinse the mussels under cold water, clean and sort them. Do not use open mussels. Wash the orange, rub dry and rub half of the shell. Halve the orange and squeeze the juice. Heat the mussels, white wine and 150 ml water in a wide saucepan. Cover and cook for about 5 minutes until the mussels have opened.

2. 2

   Remove the pan from the heat when the mussels are open, drain and collect the stock. Remove the mussel meat from the shells and chill. Do not use unopened mussels

3. 3

   Measure out 100 ml cooking liquid, pour through a sieve into a pot. Add orange peel, orange juice and saffron and simmer for about 5 minutes, season with salt and pepper, let cool off

4. 4

   Wash coriander, shake dry and chop approx. the upper third. Add the mussel meat to the stock. Arrange in small glasses, sprinkle with coriander and serve

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
110 kcal

CARBS
9 g

FATS
1 g

PROTEINS
11 g