Langoustine and mussel chowder with herb celery recipe | delicious. magazine

Ingredients

• 20 raw or cooked medium-size langoustines
• 450g mussels, cleaned
• 50g butter
• 4 fresh bay leaves
• 50ml dry white wine
• 1 small onion, chopped
• 50g rindless dry-cured unsmoked bacon, cut across into short, fat strips
• 225g potatoes, peeled and cut into small dice
• 1 tbsp plain flour
• 300ml whole milk
• 120ml double cream
• 1 tbsp chopped fresh herb celery (or see tip)
• 2 water biscuits, crumbled (optional)