Teppanyaki Cockles
Serves : /
Preparation Time : 30 Minutes /
Cooking Time : 10 Minutes
La Cornue® Element Used - Teppanyaki
Ingredients
Olive Oil
Cockles
200 grams per person
Celery
Chives
Half Carrot
Directions
- Disgorge the cockles with clear water during 30 minutes
- Cut the celery, the carrot and the chives into brunoise. Reserve in cool place
- Heat the teppanyaki to mid temperature and oil it
- Spread the cockles on the teppanyaki
- As soon as they are opened, add the celery, carrot and chives mix
- Serve immediately
CAREFUL: if the cockles don’t open, it means they’re dead or full of sand – throw them away
And to extend your La Cornue® experience, take a look at our cookware.
