Smoked mussels with sriracha butter sauce

PT1H10M

PT24H

First published in 2022
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Ingredients

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Pickled Shallots

  • 500g of banana shallot, peeled and very finely sliced
  • 5g of salt
  • 35g of sugar
  • 250g of white wine vinegar
  • 125g of water

Pickled Lemons

  • 80g of water
  • 60g of white wine vinegar
  • 12g of caster sugar
  • 2 lemons, halved and sliced into 2mm thin half moons
  • 1 pinch of sea salt

Butter emulsion

Pickled Lemon Dressing

  • 100ml of extra virgin rapeseed oil
  • 1 pinch of sea salt

Broccoli and Flamed Mussels

1

The day before serving, prepare the pickled shallots and lemons. Peel and very finely slice the shallots lengthways on a mandoline, approx. 1-2mm thick

2

Wash the shallots well in cold water to remove some of the rawness of the onion, then drain

3

Add the salt, sugar, vinegar and water to a pan and warm through until the sugar and salt dissolve. Set aside to cool

  • 5g of salt
  • 35g of sugar
  • 125g of water
  • 250g of white wine vinegar
4

Submerge the shallots in the pickle and pickle for a minimum of 24 hours. Store in the fridge until needed

5

To make the pickled lemons, add the water, vinegar, and caster sugar to a small pan. Place the pan over a medium heat and warm through, stirring until the sugar is dissolved. This should take about a minute

  • 80g of water
  • 60g of white wine vinegar
  • 12g of caster sugar
6

Add the sliced lemons and a pinch of salt to the pan and mix with the pickling liquid

  • 1 pinch of sea salt
  • 2 lemons, halved and sliced into 2mm thin half moons
7

Place the pickling liquid and lemons into a container and leave to steep for a minimum of 24 hours. Store in the fridge until needed

8

The day of serving, make the butter emulsion. Add 30g of the butter and water to a pan. Place on a high heat and bring the mixture to a rolling boil

9

Once at a rolling boil, remove the pan from the heat

10

Blend the butter and water mixture with a hand blender. While blending, slowly add the remaining 10g cold butter until fully incorporated. Season with salt to taste

11

Set aside and leave at room temperature whilst preparing the rest of the dish

12

Heat up a grill to high

13

Drain the pickled lemons, reserving the pickling liquid

14

Whisk together 100ml of the pickling liquid, 100ml oil and a pinch of salt to form a dressing. Set aside

  • 100ml of extra virgin rapeseed oil
  • 1 pinch of sea salt
15

Griddle the whole broccoli florets on the grill or in a pan until just cooked through

16

Take off the heat, season to taste with salt and pepper then mix with 1 tbsp pickled lemon dressing and set aside

17

Heat a large pan over a high heat then add 2 tbsps of rapeseed oil. Once the oil starts to smoke, add the finely sliced broccoli stems and sauté for 1 minute

  • 2 tbsp of extra virgin rapeseed oil
  • 200g of tenderstem broccoli, stems finely sliced and florets left whole
18

Add the mussels to the pan and sauté for one minute. If the pan is hot enough, flame should wrap around the pan and infuse the mussels with a lovely smoky flavour. However, take care to always watch the pan

  • 400g of mussels, cleaned, beard removed and rinsed under cold water
19

Deglaze with a splash of white wine and remove from the heat

  • 1 dash of white wine
20

Add the sriracha and butter emulsion to the mussels, mix well and cook for a couple minutes until slightly reduced

  • 100g of sriracha
  • 100g of double cream, optional
21

Add 25g pickled shallots and a spoonful of the pickled lemons and mix again

22

Taste the sauce and adjust the seasoning until it tastes balanced - if it needs more acidity add the remaining liquid from the pickled lemons

23

Grill the slices of bread until crisp

  • 2 slices of bread
24

Place one slice of grilled bread on the bottom of each serving bowl

25

Pour your mussels into the bowls on top of the bread and garnish with the grilled broccoli florets, pickled lemon slices and a final drizzle of the remaining pickled lemon dressing

First published in 2022
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