YOUNG SPINACH WITH COCKLES AND MUSTARD SAUCE

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.