Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***AILOI***
  1         tablespoon  hot water
  1              pinch  saffron threads -- crumbled
     2/3           cup  low-fat mayonnaise
  2                     garlic cloves -- minced
                        ***MUSSELS***
  2        tablespoons  olive oil
  1              large  celery root -- finely chopped
                        -- (abt.2 1/2 cups
  1              large  leek -- (white and pale
                        -- green parts only),
                        -- thinly sliced
  2                     carrots -- peeled finely
                        -- chopped
  2             stalks  celery -- finely chopped
  6        tablespoons  finely chopped fresh parsley
  4                     garlic cloves -- minced
  4 1/2         pounds  mussels --scrubbed and debearded
  1 1/2           cups  dry white wine
     1/3           cup  pernod -- or other anise
                        -- flavored liqueur

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 donot 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 seperately

Nutritional Information:

181 Calories (kcal); 12g Total Fat; (72% calories from fat); 1g Protein; 9g Carbohydrate; 9mg Cholesterol; 171mg Sodium