Ingredients
For the mussel vinaigrette- 1 pinches strands saffron
- 1 splashes white wine vinegar, or Champagne vinegar
- 1 tbsp extra virgin olive oil
- a few sprigs dill
- 200 g mussels
- 6-8 langoustines
- 1/2 mooli (white radish), finely sliced using a mandolin
- 1 squeeze lemon juice
- tbsp baby capers
- 1 tbsp chopped dill
- 100 g mayonnaise
Description
Matt Tebbutt Combines Freshly Cooked Langoustines With A Rich Mouli And Caper Salad To Make A Sensational Dish
UK TV
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