_:naac9362437cc42e5804e61433ccf9390xb0
<http://schema.org/recipeInstructions>
"<ol class=\"recipeSteps\"><li>Trim the leeks, cut off the green part and save it for another day. Halve the white part lengthways, then finely slice. </li><li>Finely slice the shallots, then peel, deseed and cut the tomatoes into cubes. Roughly chop the parsley, including the stalks.</li><li>Melt the butter in a large pan over a low heat and gently fry the leeks, shallots, tomatoes and parsley until soft. </li><li>Season, then add the stock and 500ml of cider. Turn up the heat and allow the liquid to boil for 10 minutes, until it reduces a little. </li><li>Warm a large serving bowl or tureen. </li><li>Add the langoustines and cover with a lid for 3 minutes, then add the razor clams. Replace the lid and cook for a further 2 minutes.</li><li>Add the mussels and clams. Give it all a gentle stir, add another good splash of cider and replace the lid. Cook for a further 5 minutes, or until the mussels and clams have opened and the rest of the shellfish is cooked.</li><li>Using tongs and a slotted spoon, transfer the shellfish to the warmed serving bowl and put the sauce back on the heat. </li><li>Add the cream and tomato purée and a little more cider if you want more sauce. Stir well to combine, and pour the sauce over the shellfish in the bowl. Serve immediately – delicious with crusty bread.</li></ol>"
<https://www.jamieoliver.com/recipes/fish-recipes/shellfish-cider-stew/>