Langoustines with a mouli remoulade and mussel vinaigrette

Method

     watch video 1. Heat a pan until very hot. Add the mussels and a splash of water. Steam until all the shells open (discard any that don't). Drain, reserving the cooking liquor.

2. Steam the langoustines in a little of the mussel liquor in a covered pan for a couple of minutes, until the flesh is opaque and cooked through. Remove the meat from the shells when cool enough to handle.

3. For the mouli remoulade: mix all the ingredients together. Season and set aside.

4. For the mussel vinaigrette: infuse the saffron in the vinegar for 10 minutes. Mix with the olive oil and a little mussel liquor and any liquid from the langoustines. Add the mussel meat and dill sprigs. Season with salt and pepper.

5. Serve the langoustines on a bed of the mouli remoulade and spoon over the mussel vinaigrette.

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Ingredients

For the mussel vinaigrette

1 pinch saffron strands
1 splash white wine vinegar, or Champagne vinegar
1 tbsp extra virgin olive oil
a few sprigs Dill
200g Mussels
6-8 langoustines

For the mouli remoulade

1/2 mouli (white radish), finely sliced using a mandolin
1 squeeze lemon juice
1 tbsp baby capers
1 tbsp chopped Dill
100g mayonnaise

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