AT A GLANCE
"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."
|01||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.|
|02||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).|
|03||Serve mussels with aïoli and rye sourdough toast or potato chips.|