10-15cm daikon radish, peeled and shredded
1 mild red chilli, finely chopped
2 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon salt
1 egg
15 mussels, medium-sized, shucked and any juices reserved (see NOTE)
2-4 tablespoons milk
½ cup self-raising flour
1 tablespoon finely chopped chives plus extra to serve
olive oil to fry
1 loaf sandwich-sliced bread
2 teaspoons white miso
6 tablespoons mayonnaise
100g mild cheddar cheese, grated

Seafood and Champagne are a classic match, oysters being number one but so many other seafoods go wonderfully. I also love that oily, fried-food match you get with the likes of fried chicken, with the crispness of the bubbles cutting through the grease. These mussel-fritter sandwiches are the best of both and so easy to make ahead and serve hot.

NOTE There are a couple of ways to shuck your mussels. The best way for fritters is to shuck them raw, as you keep all the juices and the fritters are lovely and light. Do this by sliding a knife blade between the two shells and wedging it open. As soon as you cut through the connecting muscle the shell will release. I like to put my mussels in the freezer for 30 minutes before I do this – not long enough to freeze, but long enough that they start to open a little. Retain all the juices as you shuck. You can also steam them open, just in a little water boiling rapidly, but make sure you pluck them out the moment they open so they don’t get too cooked.

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1.Put the daikon, chilli, vinegar, sugar and ½ teaspoon of the salt in a container with a secure lid and shake. Refrigerate for a day, shaking occasionally.
2.Put the egg in a bowl and whisk together with 2 tablespoons milk and 2 tablespoons of the mussel juices if you have them (or use 4 tablespoons milk if there are no mussel juices).
3.Whisk in the flour, chives and ½ teaspoon salt to make a smooth batter.
4.Roughly chop the mussels and fold through the batter.
5.Heat some oil in a frying pan over a medium-high heat and cook teaspoons of the mixture for 1 minute each side until browned and just set. Set aside while you cook the remainder.
6.Cut the crusts off the bread and discard.
7.Cut the slices into quarters and arrange on a flat baking sheet.
8.Combine the miso with 1 tablespoon of mayonnaise and stir to a smooth paste, then stir in the remaining mayonnaise.
9.Spread the bread with a little of the mayonnaise, top with a bit of cheese, a fritter then a little more cheese.
10.Top with the remaining bread and spread generously with the mayonnaise.
11.At this point you can cover well and refrigerate for a day.
12.To serve, heat the oven to 200°C fan bake and bake for 8 minutes until golden.
13.Scatter with chives and eat immediately served with the daikon or other pickles.

Recipes and food styling Fiona Smith / Photography Fraser Chatham / Fiona Lascelles

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