Crumbed Mussels with Pickle Alioli

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith, Aaron McLean

	2-3 cloves garlic (to taste)
	¼ teaspoon sea salt
	3 eggs (2 eggs with yolks and whites separated, 1 whole egg)
	1 tablespoon lemon juice
	100ml extra virgin olive oil
	125ml sunflower or rapeseed oil
	¼ cup finely chopped pickles such as gherkins, capers or guindillas/pickled peppers
	½ cup flour
	1 cup panko crumbs
	1kg mussels in shell, opened (about 28)
	8 caperberries, optional
	oil for shallow frying
	braised potatoes, to serve (see recipe)

1.	To make the alioli, crush the garlic to a paste with the salt.
2.	Put in a bowl and whisk in the egg yolks and lemon juice.
3.	Add the oils, drop by drop, whisking continuously until thick.
4.	Put the finely chopped pickles in a sieve and press out any excess liquid, then stir through the alioli.
5.	This can be stored in the fridge for 4 days.
6.	Put the flour in a shallow bowl and season with salt and pepper.
7.	In another small bowl, lightly whisk the egg whites and whole egg together.
8.	Put the panko crumbs in a third shallow bowl.
9.	Lay the mussels and caperberries (if using) on paper towels to dry off any excess liquid.
10.	Heat about 2-3cm of oil in a frying pan to about 190℃.
11.	Dip each mussel and caperberry first in flour, then egg and lastly in panko crumbs and then fry in batches for about 1 minute each side until golden.
12.	Drain on paper towels while you cook the others.
13.	Serve with the alioli and braised potatoes.