Preparation:
FPR AIOLI: Combine 1 tablespoon hot water and saffron in medium bowl. Let stand 5 minutes. Whisk in mayonnaise and garlic. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate.) FOR MUSSELS: Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add celery root, leek, carrots chopped celery and 4 tablespoons parsley. Stir to coat. Cover pot and cook until vegetables are tender, stirring occasionally, about 15 minutes. Add garlic and saute 1 minute. Add mussels, wine and Pernod. Increase heat to high. Cover and cook until mussels open stirring occasionally, about 6 minutes. (discard any mussels that do not open). Remove from heat. Season cooking liquid to taste with salt and pepper. Whisk 1/2 cup cooking liquid into aioli to make a thin sauce. Ladle mussels and remaining 2 tablespoons parsley, Serve mussels, passing remaining aioli separately. |
