Fine pointed cabbage salad with wakame, cockles and mussels

  • 4 persons
  • cooking time: 30
  • difficulty


  • 50 g pine nuts
  • 1 cup of wakame (150 grams)
  • 1 young pointed cabbage
  • olive oil
  • 100 g butter
  • 1 shallot, finely chopped
  • 3 tsp curry
  • 3 tbsp mayonnaise
  • 1 lime
  • salt
  • 1 tin of mussels in 120 g water, drained
  • 1 can of cockles in 120 g water, drained
  • zest of 1 lime

How to prepare

Delicious as an appetizer this pointed cabbage salad with wakame, cockles and mussels. Healthy and tasty!



  • 1 Rub the pine nuts in a mortar.
  • 2 Work the pine nuts through the wakame.
  • 3 Remove the outer leaves from the pointed cabbage.
  • 4 Halve the pointed cabbage and cut out the kernel (the hard white part at the bottom).
  • 5 Cut the pointed cabbage into thin strips.
  • 6 Heat some olive oil in a frying pan. Add the pointed cabbage and fry gently over low heat.
  • 7 Heat the butter and sweat the shallot briefly. Add the curry and fry for a minute. Remove from the heat and leave to cool. Season to taste with the mayonnaise, some lime juice and salt.
  • 8 Spoon the curry mayo through the pointed cabbage.
  • 9 At the last minute, add the mussels and cockles to the pointed cabbage.
  • 10 Divide the pointed cabbage with cockles and mussels over four plates. Divide the wakame over the pointed cabbage.
  • 11 Serve with thinly sliced lime strips.