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Serves : / Preparation Time : 30 Minutes / Cooking Time : 10 Minutes
La Cornue® Element Used:
- Teppanyaki
Olive oil
200 g per person
Half carrot
  1. Disgorge the cockles with clear water for 30 minutes
  2. Cut the celery, the carrot and the chives into brunoise. Reserve in cool place
  3. Heat the teppanyaki to mid temperature and oil it
  4. Spread the cockles on the teppanyaki
  5. As soon as they are opened, add the celery, carrot and chives mix
  6. Serve immediately

CAREFUL: If the cockles don’t open, it means they’re dead or full of sand – throw them away.

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