Langoustines with a mouli remoulade and mussel vinaigrette

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.

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.

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

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.

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