Lochcarron Bistro's Langoustines & Mussels in a White Wine Sauce - Fishbox

Fishboxer Head Chef Stephen Mclachlan from Lochcarron Bistro

Ingredients

4-6 langoustines

500g mussels

1 clove of crushed garlic

Nob of butter

Handful of sliced leek

250ml White wine

250ml double cream

Method

Pour in the wine and heat, add butter, garlic and leeks, then add the langoustines and next the mussels, cover and steam until mussel are fully open, 8-10 minutes.

Remove cover and pour in cream and stir. Cover again and heat for 1 minute.

Remove the langoustines. Mix up the mussels including the lovely sauce, place the langoustine on top of mussels and garnish.