Bang Island Mussel Escabeche
- 56 g Garlic, chopped
- 56 g Shallot, chopped
- 5 ea. Bay Leaves
- 224 g White Wine
- 2 1⁄2 lbs. Mussels
- 104 g Sherry Vinegar
- 22 g Sugar
- 65 g Water
- 4 g Kosher Salt
- 4 g Black Peppercorns
- 5 g Harissa Powder
- Sourdough, sliced, grilled and buttered
- Pumpkin Seed Aioli, recipe follows
- Squash gastrique ribbons, recipe follows
- Bulls' Blood Baby Beet Greens, to garnish
- Olive Oil, as needed
In a heavy bottom pot with a lid, sweat out the garlic and shallots in olive oil until translucent. Add wine and 2 bay leaves; bring to a boil. Add the mussels and cover with the lid, cook for 5 to 7 minutes. Agitate the pot every couple of minutes. Strain, cool and remove mussels and beards from the shells.
In a pot, combine sherry vinegar, sugar, water, salt, peppercorns and 2 remaining bay leaves, and bring to a boil to make pickle. Strain and add harissa powder and chill.
To plate, spoon a thin layer of the pumpkin seed aioli, top with mussels and dress with pumpkin ribbons, and garnish with greens.
To make gastrique squash ribbons: roast small pumpkin until just tender; cool and peel; set aside. Combine 100 grams sherry vinegar with 88 grams honey and bring to a boil. Add 4 grams Peel the pumpkin and shave the flesh with a T-shaped peeler on a 30-degree angle. Marinate in the harissa gastrique.
To make pumpkin seed aioli: purée 3 egg yolks with 20 grams Dijon mustard; 3 cloves garlic, zested; 5 grams sherry vinegar; and 128 grams toasted pumpkin seeds. Slowly add 410 grams sunflower seed oil, and water to thin if necessary.
Chef Nicholas Bazik, Kensington Quarters, Philadelphia, from Food Fanatics® Magazine.