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TEPPANYAKI COCKLES
Serves : / Preparation Time : 30 Minutes / Cooking Time : 10 Minutes
La Cornue Element Used:
- Teppanyaki
Ingredients
Olive oil
Cockles
200 g per person
Celery
Chives
Half carrot
Directions
  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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