Mussels Escabeche

Pickled Guindillas, Leek Ash Aïoli, Lemon, Chives, Baguette

Chef Nathan Hobart of Morcilla | Pittsburgh, PA

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Adapted by StarChefs  |  MAy 2025  |  Photo: Alexander Zeren

INGREDIENTS

Pickled Guindilla Peppers:
10 pounds guindilla peppers
1 gallon white wine vinegar
455 grams granulated sugar
20 grams kosher salt

Mussels Escabeche:
10 pounds Bangs Island mussels, cleaned
64 ounces Oloroso Sherry
10 sprigs thyme
2 bay leaves
300 grams Sherry vinegar
150 grams granulated sugar
2 grams saffron
16 ounces olive oil
40 grams sweet paprika
20 grams minced garlic
10 grams espelette

Leek Ash Aïoli:
100 grams Sherry vinegar
60 grams Dijon mustard
30 grams leek ash
20 grams kosher salt
3 egg yolks
48 ounces grapeseed oil
8 ounces olive oil

To Assemble and Serve:
Yield: 1 serving
Two 1-inch slices baguette, toasted
Banyuls vinegar
Juice and zest of 1 lemon
Maldon salt
Urfa chile flakes
Sliced chives

METHOD

For the Pickled Guindilla Peppers:
Place peppers in a large nonreactive container and set aside. In a pot over medium-high heat, bring vinegar, sugar, salt, and 2 quarts water to a boil. Pour mixture over peppers. Seal and refrigerate 2 days.

For the Mussels Escabeche:
In a large rondeau over medium heat, add Sherry, thyme, bay leaves, and mussels. Steam until mussels open. Using a slotted spoon, remove mussels. Pick meat from shells and transfer to a nonreactive container. Set aside. Reduce cooking liquid by three-quarters. Add vinegar, sugar, and saffron. Bring to a boil, cooking until sugar has fully dissolved. Remove from heat and let sit 10 minutes. Strain into container with picked mussels. Set aside. In a small saucepan over medium heat, add oil, paprika, garlic, and espelette. Sauté until garlic has fried, but not browned. Remove from heat and let sit 10 minutes. Pour almost all of the mixture over marinated mussels. Seal and refrigerate overnight. Transfer remaining oil mixture to an airtight container and reserve. 

For the Leek Ash Aïoli:
In a food processor, add vinegar, mustard, leek ash, salt, egg yolks, and 100 grams water. With the machine running, slowly stream in oils, mixing until fully emulsified. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
On a work surface, spread desired amount Leek Ash Aïoli on toast. Top each slice with 3 pieces Mussels Escabeche followed by a few slices Pickled Guindilla Peppers. Season with vinegar, lemon juice, lemon zest, salt, chile flakes, chives, and reserved Mussels Escabeche oil. Transfer to a serving plate.

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