PICKLED GREENSHELL MUSSELS WITH COASTAL VEGETABLES - Cuisine Magazine - From New Zealand to the Worl

Ingredients

• PICKLE LIQUID
• 200ml Dog Point sauvignon blanc
• 150ml rice wine vinegar
• 50ml olive oil
• 1 small strip kombu
• ½ teaspoon dried chilli flakes
• zest and juice of 1 lemon
• zest and juice of 1 lime
• 70g sugar
• 1 shallot, finely sliced
• 2 cloves garlic, lightly crushed
• 3 teaspoons coriander seeds
• 2 stalks each of wild fennel, dill, tarragon
• 100g ice cubes
• FOR THE MUSSELS
• 30 fresh greenshell mussels
• 100ml Dog Point sauvignon blanc
• 1 kawakawa leaf or bay leaf
• 20 samphire stems
• 20 native spinach leaves
• olive oil