Fine pointed cabbage salad with wakame, cockles and mussels
4 persons
cooking time: 30
difficulty
Ingredients
1 3/4 -ounce pine nuts
1 cup of wakame (5 1/2 -ounce)
1 young pointed cabbage
olive oil
3 1/2 -ounce butter
1 shallot, finely chopped
3 tsp curry
3 tbsp mayonnaise
1 lime
salt
1 tin of mussels in 4 1/2 -ounce water, drained
1 can of cockles in 4 1/2 -ounce 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!
Preparation
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.
