Marinated Mussels
Roasted Turnips, Mussel Emulsion, Miso Chile Crisp, Parsley
Chef Aaron Randi of Illata | Philadelphia
Adapted by StarChefs | january 2024
INGREDIENTS
Roasted Turnips:
Yield: 4 servings
1 bunch baby hakurei turnips, quartered
Olive oil
Kosher salt
Miso Chile Crisp:
Yield: 2 cups
100 grams minced garlic
100 grams minced ginger
300 grams canola oil
100 grams gochugaru
50 grams shiro miso
50 grams brown sugar
50 grams fish sauce
50 grams soy sauce
30 grams hondashi
25 grams toasted sesame oil
10 grams kosher salt
10 grams rice vinegar
Marinated Mussels:
5 pounds Bang Island mussels
1 head garlic, halved
Olive oil
Mussel Emulsion:
200 grams canola oil
Kosher salt
To Assemble and Serve:
Olive oil
Lemon juice
Kosher salt
Parsley leaves
METHOD
For the Roasted Turnips:
Heat oven to 400°F. In a mixing bowl, toss turnips with olive oil and salt. Transfer to a sheet ray and roast 8 minutes. Transfer to an airtight container and refrigerate.
For the Miso Chile Crisp:
In a saucepan over medium heat, add garlic, ginger, and canola oil. Cook until garlic and ginger are lightly browned. Strain, reserving the oil and solids separately. Transfer infused oil to a small mixing bowl. Stir in gochugaru and let cool. Once cooled, stir in reserved garlic, garlic, and all remaining ingredients. Transfer to an airtight container and reserve.
For the Marinated Mussels:
In a large sauté pan over medium heat, place garlic halves face down. Add a splash of olive oil and toast until garlic is lightly browned. Add mussels, cover the pan with a lid, and let steam until the mussels begin to open. Once opened, remove mussels and reserve cooking liquid separately. Let cool, then shuck mussels from the shells and remove beards. Place in a mixing bowl. Strain the reserved cooking liquid over the mussels. Cover and refrigerate 4 hours.
For the Mussel Emulsion:
In a Vitamix blender, combine half of the Mussels and 50 grams canola oil. While blending on high speed, slowly stream in remaining oil until mixture is fully emulsified. Season with salt, then pass through a strainer. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a bowl, toss Roasted Turnips with olive oil, lemon juice, and salt. Set aside. Spoon 1 dollop Mussel Emulsion into the bottom of a serving bowl. Spread with the back of a spoon to even out. Top with dressed Roasted Turnips, followed by Marinated Mussels and desired amount Miso Chile Crisp. Garnish with parsley.
