Images Courtesy of Maaemo
If one of the ways to keep your man’s heart is through his stomach, then this delicious recipe by Chef Esben Holmboe Bang is surely the perfect date night idea while you’re stuck in quarantine. The co-owner and creative director behind Michelin three-star restaurant Maaemo has shared the spring-inspired creation as part of IWC Schaffhausen’s “TIME WELL SHARED” initiative. The project sees people sharing their passion and knowledge through digital channels with the aim of lifting spirits with inspiring and entertaining content during this period of uncertainty and isolation.
Image courtesy of Maaemo
You can watch the Norwegian culinary whizz, who has for many years collaborated with IWC, connecting haute horlogerie with haute cuisine, preparing the dish on IWC’s global Instagram TV channel. By heading to the page, you can make a voluntary donation too. The funds raised will support Save the Children, which aims to strengthen its programmes that protect children and families in countries that are hit by the virus, increase support for national health systems and raise awareness among parents and caregivers on how to provide psychosocial support to children.
INGREDIENTS (serves 2)
- 4 big langoustines
- 8 white asparagus
- 200ml cream
- 500g mussels
- Thyme
- Dill
- Neutral-flavoured oil
- Butter
- White wine
METHOD:
Clean your mussels and steam them with one glass of white wine and one glass of water. When all the mussels are open, strain off the liquid. Reduce the liquid to two-thirds its original volume while you eat the mussels. Add the cream and a knob of butter and reduce the liquid to two-thirds once again. Peel the asparagus and heat gently in your sauce. Clean the langoustine from the shell and fry in the pan with butter until golden. When the asparagus is cooked remove from the sauce. Arrange your langoustines and asparagus on the plate and pour over your delicious mussel sauce. Scatter herbs on top. Enjoy!
