Step 1

Wash the mussels, then steam until just opened. Tip into a bowl to collect the juices. Heat 150ml of water in a pan with the vinegar and sugar until the sugar is dissolved. Leave to cool a little until just warm, then pour over the mussels and chill. (Eat the mussels on the day of pickling, if you can. They do keep, but the pickle will continue to firm the mussels up over time.)

Step 2

Fry or chargrill the octopus over a medium heat for 3 minutes or until just cooked, then slice thinly. In a bowl, combine the octopus, mussels, herbs, turnips and olive oil, then mix.

Step 3

To make the aïoli, put the egg yolks, vinegar, lemon juice, mustard and garlic in a blender. Blend until smooth then, with the blender running on low, pour in the two oils in very thin streams, allowing the aïoli to emulsify. Mix in the XO sauce and check for seasoning. Spoon some aïoli into the base of a large bowl. Top with the pickled seafood and herbs.