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Shellfish & cider stew
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Indulgent seafood stew with langoustines, a luxurious twist on classic moules marinières.
Ingredients:
  • 3 leeks
  • 3 shallots
  • 4 ripe plum tomatoes
  • ½ a bunch of fresh flat-leaf parsley
  • 1 tablespoon unsalted butter
  • 500 ml organic fish stock
  • 750 ml quality cider
  • 6 langoustines from sustainable sources
  • 6 razor clams scrubbed, from sustainable sources
  • 600 g mussels scrubbed, debearded, from sustainable sources
  • 600 g clams scrubbed, from sustainable sources
  • 3 tablespoons double cream
  • 1 teaspoon tomato purée
Instructions:
  • Prepare the leeks by trimming and saving the green parts for later. Slice the white part lengthways and finely slice it. Do the same for the shallots. Dice the tomatoes after peeling and deseeding them. Roughly chop the parsley, stalks included. In a large pan, melt the butter on low heat and gently cook the leeks, shallots, tomatoes, and parsley until soft. Season, then pour in the stock and 500ml cider. Increase the heat and boil for 10 minutes to slightly reduce. Warm a serving bowl. Add langoustines, cover and cook for 3 minutes, then add the razor clams and cook for 2 more minutes. Introduce mussels and clams, then pour in more cider. Cover and cook for 5 minutes until shellfish opens. Transfer shellfish to the serving bowl. Return sauce to heat, stir in cream, tomato purée, and more cider if desired. Pour sauce over shellfish and serve immediately with crusty bread. Enjoy!

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