At Saturday's luncheon at Ed's Potsticker House, I brought a Yugoslav Cookbook with me hoping to confirm the name of an ingrediant for a dish I want to make. It is Scampi Bouzara, which among its ingrediants calls for 7 ounces of garlic! I've made it occasionally using mussels instead of the scampi.
I sat next to CAtherine, a new Chowhound and someone I know from Culinary Historians, who grew up in France. She immediately identified the ingrediant as Langoustine, which are like mini lobsters with claws but not related to crawfish.
CAtherine observed having seen langoustine in Mexican restaurants in our area, which is very encouraging. Mussels have made a fine substitute but I remember my first encounter with this dish as spectacular and I want to replicate that!