Heat oven to 400°F. In a mixing bowl, toss turnips with olive oil and salt. Transfer to a sheet tray and roast 8 minutes. Transfer to an airtight container and refrigerate.

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 and all remaining ingredients. Transfer to an airtight container and reserve.

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.

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.

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 of miso chile crisp. Garnish with parsley.