Flamed Mussels with Pickled Lemon and Sriracha Butter Recipe - Great British Chefs

Ingredients

• 500g of banana shallot, peeled and very finely sliced
• 5g of salt
• 35g of sugar
• 250g of white wine vinegar
• 125g of water
• 80g of water
• 60g of white wine vinegar
• 12g of caster sugar
• 2 lemons, halved and sliced into 2mm thin half moons
• 1 pinch of sea salt
• 40g of unsalted butter, cut into 2cm cubes
• 160g of water
• 100ml of extra virgin rapeseed oil
• 200g of tenderstem broccoli, stems finely sliced and florets left whole
• 1 pinch of freshly ground black pepper
• 2 tbsp of extra virgin rapeseed oil
• 400g of mussels, cleaned, beard removed and rinsed under cold water
• 1 dash of white wine
• 100g of sriracha
• 2 slices of bread