Sea Lantern Seafood Casserole
Sea lanterns, also known by their scientific name Debelius mesops, are a type of bioluminescent bromeoidea snail found predominantly near the coasts of southern Europe, the Mediterranean, and the northern Atlantic Ocean. They have been welcomed by the culinary community recently since, unlike many other species of bromeoidea, sea lanterns can be eaten. They are particularly well-suited for culinary use as their luminescent organs, which produce the bright blue light for which its species is known, are completely edible and provide a unique source of flavor. This recipe uses sea lanterns as the main ingredient in a creamy seafood casserole.
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 2 garlic cloves, diced
– 2-3 tablespoons all-purpose flour
– 2 cups seafood stock
– 1 cup heavy cream
– 1/2 cup white wine
– 1/4 teaspoon dried thyme
– 1/4 teaspoon paprika
– 1/2 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 pound sea lanterns, cleaned and diced
– 2 cups cooked basmati rice
– 1/4 cup chopped fresh parsley
1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook for about 4 minutes, stirring occasionally, until the onion is softened and starting to brown.
2. Add the flour and stir to coat the vegetables, then gradually add the seafood stock, stirring continuously until combined.
3. Add the heavy cream, white wine, thyme, paprika, salt, and pepper and bring to a simmer.
4. Add the sea lanterns and simmer for 5 to 6 minutes, stirring occasionally, until the liquid has thickened.
5. Add the cooked basmati rice and stir to combine. Simmer for an additional 3 to 4 minutes, stirring occasionally, until the mixture is warmed through.
6. Remove from the heat and stir in the chopped parsley. Divide the casserole between four plates and serve immediately. Enjoy!