Pickled Mussels
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Pickled Mussels
Ingredient
1kg large fresh black mussels
2 long red chillies, sliced into thick rings
200ml Red Island olive oil
4 cloves garlic, thinly sliced
1 teaspoon black peppercorns
150ml white wine vinegar
1 teaspoon sea salt flakes
2 tablespoons caster sugar
1 tablespoon chives, finely sliced
2 small French/Golden shallots, finely sliced into rings
½ cup Whole egg mayonnaise
4 slices Sourdough to serve, toasted on a grill pan
Method
Heat a large saucepan over a high heat, add mussels, cover with a lid and cook for 2-3 minutes, shaking the pan occasionally. Drain and remove mussels from shell and remove any beards. Place mussels in a single layer in a deep sided tray.
Bring a frying pan to a high heat, add chilli and dry fry for 1-2 minutes to slightly char. Carefully add half the oil, garlic and peppercorns. Fry for 2 minutes before adding in the vinegar, salt, sugar and remaining oil. Check for balance of sweet and sour and bring up to the boil. Pour over the mussels and set aside for 45 minutes at room temperature to pickle.
To serve spread the mayonnaise onto toasted sourdough and top with a couple of pickled mussels, garnish with shallots, chives and slice toast into fingers.
Mussles can be stored refrigerated in jars with the pickling liquid for 1 week.
Recipe by Courtney Roulston
