Pickled Mussels

by Kieran Day

You'll need

  • 1kg mussels
  • 150ml extra virgin olive oil
  • 250ml white balsamic vinegar
  • 2 large red chilis
  • 2 eschalots
  • 2 tbls capers
  • dill to dress
  • pink salt
  • black pepper

Here's how

  1. Steam the mussels in a large pot with a few hundred mL of water in the pot. Once mussels are open clean, de-shell and set aside.
  2. Finely dice eschalots, chilli and capers.
  3. Heat oil and vinegar to simmer and take off heat.
  4. Combine all ingredients.
  5. Season and store in a sterilised jar in the fridge.
  6. Serve with your favourite lavosh, crackers or bread.

About the Author

Kieran Day

Kieran is the head chef and co-owner of The Stinking Bishops in Newtown, Sydney. The Stinking Bishops is a specialty cheese shop, bar and restaurant serving up wholesome British & European inspired dishes, alongside cheese and cured meat boards. "I have a passion for simple, uncomplicated... Read Full Bio

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