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Ingredients Jump to Instructions ↓

  1. 1 pinches strands saffron

  2. 1 splashes white wine vinegar , or Champagne vinegar

  3. 1 tbsp extra virgin olive oil a few sprigs dill

  4. 200 g mussels

  5. 6-8 langoustines

  6. 1/2 mooli (white radish) , finely sliced using a mandolin

  7. 1 squeeze lemon juice tbsp baby capers

  8. 1 tbsp chopped dill

  9. 100 g mayonnaise

Instructions Jump to Ingredients ↑

  1. Method 1. Heat a pan until very hot. Add the mussels and a splash of water. Steam until all the shells open (discard any that don't). Drain, reserving the cooking liquor.

  2. Steam the langoustines in a little of the mussel liquor in a covered pan for a couple of minutes, until the flesh is opaque and cooked through. Remove the meat from the shells when cool enough to handle.

  3. For the mouli remoulade: mix all the ingredients together. Season and set aside.

  4. For the mussel vinaigrette: infuse the saffron in the vinegar for 10 minutes. Mix with the olive oil and a little mussel liquor and any liquid from the langoustines. Add the mussel meat and dill sprigs. Season with salt and pepper.

  5. Serve the langoustines on a bed of the mouli remoulade and spoon over the mussel vinaigrette.

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