Mussels Escabeche Crostini with Sunchoke Purée

Name: Mussels Escabeche Crostini with Sunchoke Purée
Ingredients: Olive oil; 1 pinch red chili flakes; 2 medium shallots, thinly sliced; Salt; 1 pound mussels, de-bearded; 2 bay leaves; 1 cup white wine; 1/4 teaspoon smoked paprika; 1 tablespoon sherry vinegar; 1 pound sunchokes; 1 clove garlic, crushed; 1 cup chicken stock; 1/4 cup heavy cream; 1 tablespoon freshly squeezed lemon juice; Baguette; 1/4 cup roughly chopped parsley