Name: Smoked mussels with sriracha butter sauce
Total time: 1 h 10 min
Ingredients: 500g of banana shallot, peeled and very finely sliced; 5g of salt; 35g of sugar; 250g of white wine vinegar; 125g of water; 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; 40g of unsalted butter, cut into 2cm cubes; 160g of water; 1 pinch of sea salt; 100ml of extra virgin rapeseed oil; 1 pinch of sea salt; 200g of tenderstem broccoli, stems finely sliced and florets left whole; 1 pinch of sea salt; 1 pinch of freshly ground black pepper; 2 tbsp of extra virgin rapeseed oil; 400g of mussels, cleaned, beard removed and rinsed under cold water; 1 dash of white wine; 100g of sriracha; 2 slices of bread

Smoked mussels with sriracha butter sauce

by Jack Croft and Will Murray

Ingredients

Fruit & Vegetables

500g of banana shallot, peeled and very finely sliced
2 lemons, halved and sliced into 2mm thin half moons
200g of tenderstem broccoli, stems finely sliced and florets left whole

Oils & Vinegars

250g of white wine vinegar
60g of white wine vinegar
100ml of extra virgin rapeseed oil
2 tbsp of extra virgin rapeseed oil

Beverages

125g of water
80g of water
160g of water
1 dash of white wine

Dairy

40g of unsalted butter, cut into 2cm cubes

Spices & Dried Herbs

1 pinch of freshly ground black pepper

Fish & Shellfish

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

Bakery

2 slices of bread