Langoustines à la Provençale, Cooked in a Pot

Ingredients: Langoustines, peeled 3/5 cup Olive Oil 2 ½ tbsp. Carrots ¼ cup Mesclun ¼ cup Onion ¼ cup Celery ¼ cup Tomato 1 diced Garlic 1 clove Thyme 1 sprig Bay leaf 1 Flat parsley Cocoa beans Salt Pepper

Cooking Instructions: Cut the langoustines into small pieces. Sautée the langoustines in a medium skillet with 1 tablespoon olive oil for 2-3 minutes until lightly browned. Transfer langoustines to a small platter and keep warm. Heat the garlic and the orange and lemon zests in a pot over a medium heat for approximately 8 minutes. Add diced carrots, celery, onion and herbs and cook the mixture, stirring occasionally. Remove the bay leaf and sprig of thyme. Add salt & pepper for seasoning. Add diced tomato and cocoa beans to the ragoût. Spoon the ragoût over and around the langoustines and serve on a warm platter over mesclun. Serve immediately.

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