Mussels Escabeche (Mussels Poached in Vinaigrette)

Ingredients

• 3 ½ pound fresh mussels (in the shell)
• dry white wine (as needed)
• 1 cup extra-vrgin olive oil
• 2 leeks (white and light green parts finely diced)
• kosher salt (as needed)
• 1 red onion (finely diced)
• 1 carrot (peeled and finely diced))
• ½ teaspoon coriander seeds
• ½ teaspoon whole black peppercorns
• 2 sprigs lemon thyme
• ½ cup granulated sugar
• ½ cup water
• 1 jalapeño (halved and seeded)
• ½ cup rice vinegar
• ½ cup Champagne vinegar
• 2 teaspoons sherry vinegar
• lightly toasted baguette slices
• mayonnaise (optional)
• sweet Spanish paprika (as needed)
• dill fronds (as needed)