20 mussels
20mL white wine
1 tsp coriander seed
1 tsp fennel seed
1 tsp chili flakes
30mL sherry vinegar
30mL red wine vinegar
10g of each carrot, fennel and shallot brunoise
1/2 cinnamon stick
1 lemon peel
30mL mussel cooking liquor
4 squares day-old bread
5g aioli
Toast and lightly crush the coriander, fennel and chilli.
Combine the spices, vegetables, vinegars and lemon peel.
Wash and de-beard the mussels. Heat a pot up and add the cleaned mussels and white wine. Cover and cook until all are open.
Remove the mussels for their shells and add them to the vinegar mix. Top up with the mussel cooking liquor so the mussels are completely covered.
Place into the fridge for at least day ideally 2 or 3.
Before serving allow the mussels to come to room temperature.
Toast the bread, top with a small amount of aioli and 3 or 4 of the pickled mussels.
Make sure to get a good mix of the vegetables and spices.
Recipe provided by Leigh Street Wine Room
