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 orange segments without skin or pips; 1 dessert spoon of lemon juice (lemon acid stops the aubergine from oxidising and darkening); 2 tablespoons chopped fresh parsley; 1 coffee spoon of honey; 12 mussels (3 per person); 2 cans pickled mussels*:; 2 tablespoons chopped fresh basil; 1 garlic clove; extra virgin olive oil; fleur de sel; 1 dessert spoon of balsamic vinegar; 1 aubergine; 12 purple endive leaves equal size