Creamy Pearl Barley with Cockles and Wild Fennel

Ingredients

• Fresh whole cockles400 g
• Pearl barley, raw100 g
• Fennel, raw150 g
• Extra virgin olive oil1 tsp

Steps

1. 1

   Steam the cockles open over high heat in a covered pot for 3 minutes, then shell them and strain the liquid.

2. 2

   In a saucepan, sweat the sliced fennel with olive oil, then add the pearl barley.

3. 3

   Gradually add the cockle juice extended with water, letting the barley absorb the liquid for 20 minutes.

4. 4

   Stir in the shelled cockles at the very end to warm through before serving creamy.