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03 January 2013,22:08 by
V.Chitralekha

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YOUNG SPINACH WITH COCKLES AND MUSTARD SAUCE

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Heat the dry sherry in a small saucepan. Add the cockles and heat through. Drain and reserve the liquid.
  • Mix the soy sauce in a bowl with the mustard, followed by the cockles.
  • Blanch the spinach briefly in salted boiling water till it is just wilted.
  • Drain and squeeze out thoroughly. Pour over the remaining soy sauce.
  • Add the reserved liquid to the cockle mixture.
  • Arrange the spinach on a serving dish, then place the cockle mixture in the centre and garnish with sesame seeds. Serve immediately.

INGREDIENTS

  • 500 grams young spinach leaves, washed and trimmed
  • 250 grams cockles, cleaned
  • 50 ml soy sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon prepared strong mustard
  • Salt, to taste
  • 3 teaspoon sesame seeds, to garnish

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