Lemon sole, porcini, artichokes & mussels

Ingredients

• 4 lemons, halved
• 6 small violet artichokes
• 4 x 400-600g lemon soles, skinned and filleted
• 4 medium porcini mushrooms, halved lengthways
• 50g salted butter
• 20ml olive oil
• 30ml rapeseed oil
• 30g unsalted butter
• 2 sprigs of thyme, leaves picked
• 16 large British mussels
• 200ml lemon juice
• 400ml white vinegar
• 200ml olive oil
• 4 cloves of garlic, sliced
• 3 small dried chilies
• 10 juniper berries
• 2 bay leaves
• 2 tsp sea salt