Tempura mussel po boys

A ‘po boy’ is a traditional sandwich from Louisiana and is wickedly addictive. These ones make a great bar snack with a cold beer. You can make the red pepper jam well ahead, and use any leftover on steak sandwiches and burgers.

Makes 8 po boys

vegetable oil, for deep-frying

1 quantity Tempura batter (Basics, here)

80 g (2¾ oz/¹/₃ cup) Garlic aioli (here)

handful baby watercress leaves

RED PEPPER JAM

6 red capsicums (peppers)

2 teaspoons sea salt

165 g (5¾ oz/¾ cup) caster (superfine) sugar

2–3 red chillies, finely chopped

150 ml (5 fl oz) red wine vinegar

MUSSELS

32 large mussels, scrubbed well, hairy beards removed

1 teaspoon black peppercorns, lightly crushed

1 red chilli, sliced

2 coriander (cilantro) roots, washed well and roughly chopped

8 thyme sprigs

150 ml (5 fl oz) white wine

FRIED BREAD

2½ teaspoons dried yeast

350 ml (12 fl oz) warm water

500 g (1 lb 2 oz/3¹/₃ cups) plain (all-purpose) flour

½ teaspoon sea salt

FOR THE RED PEPPER JAM Finely chop the capsicums, discarding the seeds and white membranes. Place in a bowl, toss with the salt and set aside for 3 hours.

Transfer the mixture to a saucepan and add the sugar, chillies and vinegar. Gently cook over low heat for 1½ hours, until it has a jam-like consistency.

Leave to cool. If storing, seal in sterilised jars and keep in the fridge.

FOR THE MUSSELS Combine all the ingredients in a large bowl. Heat a large saucepan over high heat. When hot, add the mussel mixture and cover with a lid.

Cook for 2–3 minutes, or until the mussels have all opened. Strain and either discard the liquid, or reserve it to use in a fish-based soup.

Place the mussels on a tray and leave to cool in the fridge, before removing the mussels from their shells.

FOR THE FRIED BREAD Mix the yeast with the warm water, stirring until dissolved. Combine the flour and salt in a large bowl, add the yeast mixture and mix until well combined.

Tip onto a floured bench and knead for a few minutes, into a smooth dough. Cover with a tea towel and set aside in a warm place for 20 minutes.

Knead again for 2 minutes, then roll out to a 2.5 cm (1 inch) thickness and cut into 5 cm (2 inch) squares; you want to end up with eight squares.

Heat a heavy-based frying pan over medium–low heat. Add enough vegetable oil to come one-third of the way up the pan. Heat the oil for 5 minutes, then carefully slide in the dough pieces and cook in batches for about 3 minutes on each side, or until golden brown. Drain on paper towel. Keep warm.

TO SERVE Two-thirds fill a deep-fryer or large heavy-based saucepan with vegetable oil. Heat to 180ºC (350ºF), or until a cube of bread dropped into the oil turns golden brown in 15 seconds.

Working in batches, dip the mussels in the tempura batter and deep-fry for about 3 minutes, until golden. Drain on paper towel.

Using a sharp knife, cut the fried bread in half through the side, so you have a top and bottom.

Place the bottom halves on a serving platter and divide the pepper jam, tempura mussels and garlic aioli among them.

Top with the watercress, then the bread lids, and serve.