New Zealand Green-Shell Mussels with Mooli, Hijiki, Chilli & Rocket from The Sugar Club Cookbook by

Ingredients

• 2 bunches rocket, leaves picked from the stalks and washed
• 2 tablespoons sesame oil
• 100ml (3½fl oz) extra virgin olive oil
• 150ml (5fl oz) cider vinegar
• 1 12cm (5 in) piece of mooli (daikon), peeled and finely julienned
• 24 green-shell mussels, steamed open and removed from their shells
• 1 12cm (5in) piece of cucumber, seeds taken out and finely sliced
• 250ml (9fl oz) water
• ½ cup fresh coriander leaves
• 30g (1¼oz) dried hijiki seaweed, soaked in cold water for at least 3 hours
• 1 mild red chilli
• 2 whole star anise
• 3 tablespoons sesame seeds, toasted
• 100g (3½oz) caster sugar