Seaweed custard, crispy mussels and imperial caviar

To make the seaweed custard, use a hand blender to combine the cream, egg yolk, whole egg, salt and miso. Then, add the kelp and allow to infuse in the fridge for a minimum of four hours and up to overnight

Next, debeard the mussels. Pull the beard towards the hinge of the mussels rather than the lip, then remove it with a sharp tug

Scrub the mussels together under cold running water for 5 minutes to wash any grit off the surface of the mussels. Discard any dead mussels which don’t close when tapped

Add the white wine, shallot, butter, garlic, thyme and bay leaf to a saucepan and bring to a simmer. Add the mussels and cover the pan. Cook them for 2 minutes. The mussels will be cooked when the shell has fully opened - discard any mussels that don’t open

Remove the mussels, but leave the cooking liquor in the pan. Take the mussels out of their shells

Add milk and cream to the cooking liquor. Mix the soya lecithin with a little bit of water so that it forms a paste and is easier to dissolve in the sauce. Bring the sauce to a boil and add the soya lecithin and whisk well. Season with lemon juice and salt to taste. Blend until smooth with a stick blender and then pass through a fine mesh sieve

Once the custard has infused, sieve the custard to remove the kelp. Preheat a steam oven to 80°C

Divide the custard between ramekins, about 30g of custard per pot. Place into a steam oven and cook for 10-12 minutes. You will know when they are cooked as they will have a slight wobble but not be liquidy

Add the vegetable oil to a large, deep heavy pan and heat it over a medium-high heat to 180°C

Add the flour, egg and panko to three bowls. Coat the mussels with the flour, then the egg and finally the breadcrumb mixture and then season with a pinch of the quatre épices

Deep fry the mussels in small batches in the hot oil until golden brown and crisp. Once cooked, drain on paper towels

To serve, place the mussels on the surface of the custards

Use a hand blender to aerate the mussel sauce until foamy like a cappuccino. Drizzle this over the mussels and custard, then finish with the Imperial caviar and chives