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Pointed cabbage salad with cockles and mussels & Macabeo


INGREDIENTS (4 people - starter):
50 g pine nuts
1 cup of wakame seaweed salad (150 grams each)
1 young pointed cabbage
100 g butter
1 shallot, finely chopped
3 tsp curry
3 tbsp mayonnaise
juice of 1 lime
1 can or jar of mussels in water (à 120 g), drained
1 can or jar of cockles in water (120 g each), drained
zest of 1 lime
olive oil

1 Crush the pine nuts in a mortar and mix it through the wakame. Set aside.
2 Remove the outer leaves from the pointed cabbage. Halve the cabbage and cut out the stone (the hard white part at the bottom). Cut the pointed cabbage into thin strips.
3 Heat some olive oil in a frying pan over low heat. Add the pointed cabbage and fry for a few minutes until soft.
4 In another pan, heat the butter over low to medium heat and briefly fry the shallot. Add the curry and fry for a minute. Remove from heat and let cool. Then mix with the mayonnaise and season with the lime juice and some salt.
5 Spoon the curry mayo through the pointed cabbage, followed by most of the mussels and cockles.
6 Divide the pointed cabbage salad between four plates, divide the wakame on top and serve with the rest of the mussels and cockles. Sprinkle with lime zest.

Recipe and photography: Bart's Fish Tales, Bart van Olphen and David Loftus.

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