You’ll need to make your pickles a day ahead. Bring the water, vinegar, star anise and sugar to the boil. Mix the cucumber and mooli and put them into a heatproof jar that has been warmed with hot tap water. Pour in the pickling liquid (with the anise) and seal the jar. Allow to cool completely, then store in the fridge overnight.
The next day, slice the chilli finely and add it to the mussels and the drained hijiki in a large bowl; take a quarter of the liquid from the pickles and add to the bowl. Leave to marinate for 2 hours. Drain the vegetables completely, discarding the star anise and liquid (or keep in the fridge for dressing salads), and add with the rest of the ingredients to the mussels. Serve immediately.
© 1997 Peter Gordon. All rights reserved.