Mussels from the orchard (pickled mussels with purple endive and grilled aubergine mousse with herbs and orange)

Name: Mussels from the orchard (pickled mussels with purple endive and grilled aubergine mousse with herbs and orange) (Mexilhão do Pomar (Mexilhão em Escabeche com Endívia roxa, Mousse de Beringela com ervas Aromáticas e Laranja))
Yield: Serves four
Cuisine: Portuguese
Ingredients: 12 mussels (3 per person); 12 orange segments without skin or pips; 12 purple endive leaves equal size; 1 garlic clove; fleur de sel; 2 tablespoons chopped fresh parsley; 1 aubergine; 1 dessert spoon of balsamic vinegar; 1 coffee spoon of honey; extra virgin olive oil; 2 cans pickled mussels*:; 1 dessert spoon of lemon juice (lemon acid stops the aubergine from oxidising and darkening); 2 tablespoons chopped fresh basil