For the mussels: place the onion, garlic, and thyme in a large pot. Pour in the cider and bring to the boil. When the liquid is boiling, through in the mussels and cover. Steam for 1-2 minutes until all the mussels open. Strain through a large sieve and reserve the liquid. Place the mussels in a flat container in the fridge until cool. When cool, remove the mussels from their shell. Place the mussel liquid, the vinegar and the honey in a pot. Warm until the honey dissolves and then chill. When cold pour over the mussels.

For the squid ink emulsion: Place the egg yolk, mustard and lemon juice in a large bowl. Whisk until combined. Begin to add the oil in gradually. Do so slowly at first. When the oil and the egg are well emulsified, you can add the oil in at a faster pace. Finally, fold in the squid ink and season with some sea salt. 

For the seaweed: Mix the water and the vinegar. Soak the dillisk in the liquid for 3-4 hours. 

For the sea vegetables: Bring the water and butter to the boil. Blanch the sea vegetables for 1 minute.

To serve: Remove the mussels and the seaweed from the pickling liquid. Place on some paper towel to remove the extra vinegar. Season with some sea salt and extra virgin oil. Place some sea vegetables in the centre of the plate. Arrange the mussels and the seaweed around the sea vegetables. Finish with some squid ink mayonnaise.