Chefs' Recipes

Mat Lindsay’s pickled mussels

This was one of the first dishes we had on the menu at Ester," says Mat Lindsay. "I suggest putting a mussel and a pickle on top of some freshly grilled bread or a potato chip and dipping it into aïoli - a DIY canapé."
Pickled musselsBen Dearnley
4 - 6
15M
10M
25M

“This was one of the first dishes we had on the menu at Ester,” says Mat Lindsay. “I suggest putting a mussel and a pickle on top of some freshly grilled bread or a potato chip and dipping it into aïoli – a DIY canapé.”

Ingredients

Method

Main

1.Heat a large saucepan over high heat, add mussels, cover and cook, shaking pan occasionally until mussels just open (2-3 minutes). Drain, remove from shells and debeard. Set aside at room temperature in a heatproof container just large enough to fit all the mussels in one layer.
2.Bring a saucepan to very high heat, add chilli and dry-fry, stirring occasionally until blackened and blistered in places (1-2 minutes). Carefully add 2 tbsp oil, then garlic and peppercorns. Fry, stirring constantly until garlic is just starting to colour (30 seconds to 1 minute). Add vinegar, salt, sugar and remaining oil to pan, bring to the boil then pour directly over the mussels. Set aside to cool to room temperature and pickle (1 hour).
3.Serve mussels with aïoli and rye sourdough toast or potato chips.

Brown rice vinegar is available from Japanese grocers and select health-food shops. Pickling liquid leftover after serving can be refrigerated in an airtight container for 2 days – it makes a great salad dressing.

Drink Suggestion: Alessandro Viola grillo, Sicily Drink suggestion by Julien Dromgool

Notes

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