1 clove of crushed garlic
Nob of butter
Handful of sliced leek
250ml White wine
250ml double cream
Pour in the wine and heat, add butter, garlic and leeks, then add the langoustines and next the mussels, cover and steam until mussel are fully open, 8-10 minutes.
Remove cover and pour in cream and stir. Cover again and heat for 1 minute.
Remove the langoustines. Mix up the mussels including the lovely sauce, place the langoustine on top of mussels and garnish.