Mussel Bánh Mì Toasts

• 1 cup rice vinegar
• 1 cup water
• 1/2 cup granulated sugar
• 1/4 cup kosher salt
• 1 cup matchstick carrots (about 4 oz.)
• 1 cup very thinly sliced radishes (about 4 oz.)
• 3 tablespoons sesame oil
• 1/2 cup minced shallots (about 3 oz.)
• 1/2 cup smashed and minced fresh lemongrass (about 3 stalks)
• 2 tablespoons minced fresh ginger
• 2 red Fresno chiles, minced
• 2 (15-oz.) cans coconut milk
• 1/2 cup rice vinegar
• 1/2 cup soy sauce
• 3 tablespoons granulated sugar
• 1/4 cup loosely packed cilantro leaves
• 1/4 cup loosely packed mint leaves
• 50 fresh mussels (about 3 lb.), scrubbed and debearded
• 3/4 cup mayonnaise
• 2 tablespoons fresh lime juice
• 2 teaspoons shichimi togarashi (Japanese spice blend), plus more for garnish
• 8 (1/2-in.-thick) French bread slices or pain au levain slices
• 1/2 cup olive oil
• 1 English cucumber, cut lengthwise into 32 very thin slices
• 16 small cilantro sprigs
• 1 jalapeno pepper, very thinly sliced

1. Prepare the pickles: Bring vinegar, water, sugar, and salt to a boil in a small saucepan over high. Place carrots and radishes in separate bowls. Pour half of liquid into each bowl; chill at least 30 minutes or up to 12 hours.
2. Prepare the mussels: Heat oil in a large saucepan or Dutch oven with a tight-fitting lid over medium-high. Add shallots, lemongrass, ginger, and Fresno chiles. Cook, stirring often, until very aromatic and starting to toast, 4 to 5 minutes. Stir in coconut milk, vinegar, soy sauce, and sugar. Bring to a boil; stir in cilantro and mint. Cook 2 minutes. Add mussels, cover with lid, and cook until mussels open, 4 to 5 minutes. Discard any unopened mussels. Transfer opened mussels to a bowl. Pour cooking liquid through a fine wire-mesh strainer into a separate bowl; discard solids. Cool cooking liquid 10 minutes. Remove mussels from shells, and discard shells. Place mussels in cooking liquid; let stand at room temperature until ready to use (up to 30 minutes).
3. Stir together mayonnaise, lime juice, and shichimi togarashi in a bowl; set aside.
4. Heat a grill pan over high. Brush both sides of each bread slice with olive oil. Grill in grill pan until golden brown and toasted on both sides, 1 to 2 minutes per side. Remove mussels from liquid, and place on a plate. Spread 2 tablespoons mayonnaise mixture on each toast. Top with cucumber slices, mussels, pickled vegetables, cilantro, and jalapeno slices. Garnish each toast with a sprinkle of shichimi togarashi.

rice vinegar, water, granulated sugar, kosher salt, matchstick carrots, very, sesame oil, shallots, smashed, fresh ginger, red fresno, coconut milk, rice vinegar, soy sauce, granulated sugar, cilantro, mint, mussels, mayonnaise, lime juice, shichimi togarashi, bread, olive oil, cucumber, cilantro, pepper

Taken from www.myrecipes.com/recipe/mussel-banh-mi-toasts (may not work)