Causa, Mussels Escabeche, Herb Salad

• 1 pound mussels, cleaned and beard removed
• 4 tablespoons olive oil
• 2 cloves garlic
• 4 sprigs thyme
• ½ cup white wine
• 1 red onion, cut into thick slices, vertically
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons aji Amarillo paste, recipe follows or other chile paste
• 1 tablespoon sugar
• 1 to 2 tablespoons red wine vinegar
• Salt
• Freshly ground black pepper

1. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the garlic, thyme sprigs and white wine and when hot, add the mussels and cover. Cook until the mussels open, about 5 minutes. Remove from the heat and set aside to cool before straining off the broth and removing the mussels from their shells.
2. Heat the remaining 2 tablespoons of oil in a medium sauté pan over medium heat, add the onions and cook, stirring, without coloring, for 1 minute. Add the coriander, cumin, oregano, and aji Amarillo paste and cook for approximately 1 minute. Add the sugar and vinegar and continue to cook so that the sauce is cooked but the onions still have bite to them. Add about 3 tablespoons of the strained mussel broth and cook until the sauce has reduced, about 2 minutes. Taste and adjust the seasoning with salt, black pepper, sugar and additional olive oil.
3. In a large bowl, mash the hot potatoes. Add the olive oil and aji Amarillo paste. Using a rasp-style grater, grate in some of the garlic, to taste. Add salt and pepper and squeeze in the lemon juice. Mash and stir well. The mixture should be creamy, so add more olive oil if necessary.
4. In a medium bowl, combine the cilantro leaves, parsley leaves and shaved radishes. Drizzle over the olive oil and season with salt and pepper and toss well.
5. To serve: Spoon a generous dollop of causa onto a plate, top with mussels, escabeche sauce and garnish with the herb salad. Serve warm or at room temperature.

• 2 medium-size yellow potatoes, cooked until tender, peeled and still hot
• 3 to 4 tablespoons extra virgin olive oil
• 2 to 3 teaspoons of aji Amarillo paste, recipe follows
• 1 garlic clove
• Salt
• Freshly ground black pepper
• Juice of half a lemon

Using a sharp knife, split the chile in two and scrape out most of the seeds, depending on how hot you want the final paste. Bring 2 inches of water to a boil; then turn off the heat and submerge the chile in the hot water for 30 seconds. Remove the chile and add to a blender along with ¼ cup of the hot soaking water. Blend until a smooth paste is formed. Store the paste in an airtight container in the fridge for up to 2 weeks.

• ½ cup cilantro leaves
• ½ cup flatleaf parsley leaves
• 2 large radishes, very thinly sliced
• 1 teaspoon extra virgin olive oil
• Salt
• Freshly ground black pepper

• 1 Aji Amarillo chile
• Hot water