Ingredients
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56 gGarlic, chopped
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56 gShallot, chopped
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5 ea.Bay Leaves
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224 gWhite Wine
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2 1⁄2 lbs.Mussels
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104 gSherry Vinegar
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22 gSugar
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65 gWater
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4 gKosher Salt
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4 gBlack Peppercorns
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5 gHarissa Powder
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Sourdough, sliced, grilled and buttered
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Pumpkin Seed Aioli, recipe follows
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Squash gastrique ribbons, recipe follows
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Bulls' Blood Baby Beet Greens, to garnish
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Olive Oil, as needed
Preparation
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.