Mussel, Chilli and Garlic Spaghetti Recipe

Begin by making the pickled seaweed. Combine the rice vinegar, sugar, water and a pinch of salt to a small pan, stirring well to combined. Bring to the boil, then remove from the heat and allow to cool. Wash the seaweed in cold water, pat dry and add to the pickling mixture. Transfer to a covered container and leave to pickle overnight

Prepare the mussels by placing in a colander and rinsing thoroughly in plenty of cold water, then remove the beards with a small knife

Place a large pan with a fitted lid over a high heat and add a drizzle of oil. Sauté two of the whole garlic cloves for a couple of minutes before adding the mussels. Add a ladleful of water and cover with the lid, cooking for 2–3 minutes until the shells have opened. Discard any that remain closed, then remove from the heat and leave to cool in the pan

Once cool, remove the mussels from their shells and transfer to a small bowl, discarding the shells. Strain the cooking liquid through a fine sieve to remove the garlic and pour half of it into an ice cream maker and the other half over cooked mussels to ensure they don't dry out before serving. Churn the liquid to make a sorbet and freeze until ready to serve

Bring a large pan of salted water to the boil and add the spaghetti. Cook for 8–10 minutes until just al dente

While the pasta is cooking, heat a drizzle of oil in a large frying pan and add the remaining two cloves of garlic and whole fresh chillies, splitting the chillies for more heat if preferred. Drain the cooked spaghetti and add to the pan

Strain the reserved mussels from their liquid and add to the pan along with the dried lemon myrtle leaves and a scoop of the mussel sorbet. Toss everything in the pan to coat fully then remove from the heat

Discard the whole garlic and chillies then add a nest of the spaghetti to each serving dish, pouring over any mussels and juices left in the pan. Add a few pieces of the pickled seaweed to each plate and garnish with lemon verbena