Coques sur un lit d’épinards

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Coques sur un lit d’épinards. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Coques sur un lit d’épinards is one of the most favored of current trending meals in the world. It's enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Coques sur un lit d’épinards is something that I have loved my entire life.

Many things affect the quality of taste from Coques sur un lit d’épinards, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coques sur un lit d’épinards delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coques sur un lit d’épinards is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Coques sur un lit d’épinards estimated approx 40 minutes de préparation.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Coques sur un lit d’épinards using 7 ingredients and 3 steps. Here is how you cook it.

Simple et bon, simplement bon.
#healthy

Ingredients and spices that need to be Make ready to make Coques sur un lit d’épinards:

1. 1 litre coques environ
2. 500 grammes d’épinards frais
3. 2 champignons de Paris
4. 1 échalote
5. Huile d’olive
6. Sel
7. Poivre

Instructions to make to make Coques sur un lit d’épinards

1. Comme d’habitude, le lavage des coques est l’opération la plus longue pour les débarrasser de leur sable. Après les avoir triées - retirer les coques cassées ou trop ouvertes -, on les place dans une casserole dans une eau salée froide durant 40 minutes. On remue de temps à autre, l’eau se trouble.
   On les rince en les retirant manuellement de la casserole, on renouvelle l’opération si cela est nécessaire.
2. Pendant ce temps, on nettoie les branches d'épinards, on les coupe en petits morceaux, on émince échalote et champignons de Paris.
   Dans un wok à feu 4-5, on place ces ingrédients sur un peu d’huile d’olive. On sale, on poivre. On recouvre.
3. Quand les épinards sont bien ramollis, on jette les coques avec ménagement, on monte le feu à 6-7. On remue de temps à autre pendant une dizaine de minutes.
   Il ne reste ensuite plus qu’à servir.

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