Cockles and Mussels Au Gratin

Serves 2

  • 150g Fresh Spinach
  • 50g Butter
  • 50g Plain Flour
  • 450 ml Semi Skimmed Milk
  • Salt and Pepper
  • ½ tsp Dijon Mustard
  • 1 x 200g Jar Ocean Crown Cooked and Pickled Cockles, drained
  • 1 x 200g Jar Ocean Crown Cooked and Pickled Mussels, drained
  • 200g Cheddar Cheese, grated
  • 50g Fresh Breadcrumbs

METHOD

Preheat the oven to 190°C.

Steam the spinach until just wilted, squeeze out any excess water and chop.

Make the sauce. Put the butter, flour, milk, and mustard into a pan and heat gently stirring all the time until thickened and smooth. Remove from the heat and stir in 150g of the grated cheese. Add the cockles, mussels and chopped spinach. Season to taste.  Divide the sauce between 4-6 ramekins.

Mix the remaining cheese with the breadcrumbs and use the mixture to top the sauce.

Place on a baking tray and bake for 15-20 minutes until bubbling and golden.

Serve immediately with crusty bread and salad.

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