Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
***AILOI***
1         tablespoon    hot water
1         pinch         saffron threads -- crumbled
2/3       cup           low-fat mayonnaise
2         cloves        garlic -- 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 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.