Langoustine and mussel chowder with herb celery
- October 2010
- Serves 8
- Takes 20 minutes to make, 20 minutes to cook
Rick Stein evolved this langoustine and mussel chowder recipe on a visit to Ireland, where these ingredients are found in abundance.
- 11.5g (6.5g saturated)
- 10.6g (2.6 sugar)
I’ve used raw langoustines because the flavour is so much better, but they can be hard to get. You could use good-quality, shell-on frozen scampi instead, because they are, in fact, the same thing. Add them to the soup 2-3 minutes before.
If you can’t find herb celery (also known as leaf celery or wild celery), use the pale green leaves from the top of some celery stalks, chopped. They have a similar flavour.
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