Langoustines Mussels Calamari Seafood, seafood, seafood I really love my seafood. The sweet langoustine tails and the crabby taste of the claws with the taste of the sea brought out by the mussels, a creamy but fresh wine sauce and some calamari in-between make up a whole dish of the sea. Add thyme and garlic to the buttery wine sauce and you get another layer of flavor. Chilies give some heat but remember not to add too many as you can overpower the dish pretty easy.
With seafood always keep it simple. You want your sauce to accompany the lean meat not to kill the fresh, sweet and salty sea flavor. I can have the dish as it is without any starch next to it but if you insist I think that pasta works awesome with the sauce. When the dish is done, just take the seafood out of the pan and add the parboiled pasta for a couple of minutes than throw it on your plate with parsley on top and dig in.
I feel like butter, garlic and chili peppers are the three most essential ingredients of any seafood dish. Just add some aromatics plus a glass of white wine and your only issue is what seafood you’re going to use. Langoustine, mussels, calamari or maybe prawns, clams and sepia? I leave it to you.
- 2 langoustines
- 4 fresh mussels
- 4 small calamari
- cherry tomatoes
- glass of white wine
- 1 chilly pepper
- 2-3 cloves garlic
- 1 onion
- Clean the mussels with a wire sponge and pull the “beard” out.
- Pull the backbone of the calamari out, cut the head off and take the beak out.
- Take the darker colour skin of the calamari, wash it and cut into rings.
- Chop the onion finely and crush the garlic.
- Heat up a pan with olive oil and add the onion and garlic together with thyme.
- Next throw those chopped chillies in, seafood, cherry tomatoes and add a glass of white wine.
- Let it simmer with a lid for about 5 minutes then add cream, chopped parsley, salt and pepper to taste.
- You can serve with pasta or garlic rubbed toast.