Hot Seafood Starters for Winter

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

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In the colder months when you want your seafood served piping hot, you can still keep it simple by buying it precooked, requiring only enough heat to warm through. Pick something from my choices below of some of the simplest seafood to cook.

Langoustines. The finest way to eat cooked or raw langoustines is to steam them in their shells in a trickle of water and put them straight on the table for everyone to pick at.

To serve at their best: Accompany with a pot of mayonnaise or a little horseradish cream.