The star of that menu was a simple snack of Korean fried mussels, each one cooked, picked, coated, and generously tossed in this glorious sauce. Laborious and mouthwatering in equal measures.

These beer-battered mussels are offset nicely against the walnut, tahini, lemon, yoghurt and garlic flavours of a Middle Eastern tarator sauce. They are a favourite with Ali Arsan, one of the ...

Preheat the oven to 350ºF. Scrub and debeard the mussels. Discard any that are open. Heat the olive oil in a large, heavy-bottomed pan that has a lid. Add the onion and the parsley, and soften.

Place the sea bass fillet on top and add the deep fried mussels. Add a couple of the squid ink jellies and delicately place the potato net over the top. Garnish the dish with the sorrel ...