Blue hill bay mussels


• 40pc mussels
• 8oz escabeche
• 12pc toasted baguette slices
• 4oz saffron aioli
• salt to taste

For the Mussels

• 2lbs mussels
• 12c water
• 1/4c white wine
• 2 garlic cloves
• 1/4c pickling spice
• 1 lemon
• 2 bay leaves

For the Escabeche

• 6 garlic cloves
• 2 shallots
• 4 sprigs thyme (picked and chopped)
• 4 sprigs oregano (picked and chopped)
• 1/2c piquillo peppers (small dice)
• 1/2c carrots (shaved with a vegetable peeler)
• 6oz sherry vinegar
• 3oz extra virgin olive oil
• 4tbl smoked black olives
• salt to taste

For the Saffron Aioli

• yield is more than needed for recipe
• 1 large egg yolk
• 1/2oz lemon juice
• 1/2oz roasted garlic
• 14oz blended oil
• small pinch saffron (bloomed)
• 1/2oz water
• salt to taste


For the Mussels

Begin by making a sachet with the garlic, pickling spice, lemon and bay leaf.
Place the water and sachet in a large pot and place on high heat.
Once the water has come to a boil add the mussels to the pot.
Remove the mussels as soon as they begin to open and place them on a tray in the refrigerator.
Once they have cooled pick the mussels from their shells and reserve.
Discard the shells.

For the Escabeche

Gently sweat the onions and garlic in the olive oil over medium heat.
Once they are soft and translucent with no color add the vinegar and cook for an additional 20 minutes.
Remove the pot from the heat and add the remaining ingredients.
Adjust seasoning with salt, cool and reserve.

For the Saffron Alioli

In the bowl of a food processor add the egg, lemon juice, water, roasted garlic, and saffron.
With the machine running slowly incorporate the oil in a steady stream to create an emulsion.
Adjust seasoning with salt and reserve.

To Finish

In a medium size-mixing bowl combine the mussels with the escabeche and season with salt.
Divide the mussel mixture into 4 separate serving bowls.
Spread the saffron aioli on the toasted baguette and garnish each bowl with three slices.