MUSSEL CEVICHE ON TOAST
1kg pot-ready mussels Juice of 4 lemons 1 white onion, very thinly sliced (we used a mandoline) 1/ 2 bunch each coriander and flat-leaf parsley, leaves picked, finely chopped, plus extra leaves to serve 4 slices sourdough 1 garlic clove, halved Smoked paprika and extra virgin olive
oil, to serve
Heat a large saucepan with a fitted lid over high heat. When hot, add mussels and 100ml water, then cover and cook, shaking the pan, for 1-2 minutes to heat through. Uncover and, using tongs, transfer mussels to bowl, discarding any that remain closed. Toss through lemon juice and chill for 30 minutes to pickle slightly.
Meanwhile, stand onion in a bowl of iced water for 10 minutes to soften flavour, then drain.
Drain mussels, reserving 2 tsp cooking liquid. Return to bowl and toss through the coriander, parsley and reserved cooking liquid.
Toast sourdough and rub with cut side of garlic while hot.
Gently toss onion through mussel mixture and divide among sourdough. Scatter with smoked paprika and extra coriander and parsley, and drizzle with oil to serve.