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Steamed Mussels With Pernos,celery Root And Saffron Aioli


Course : Seafoods
Serves: 6
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Ingredients:


---AILOI---

1 tablespoon hot water

1 dash 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 medium carrots -- peeled finely chopped

2 stalks celery -- finely chopped

6 tablespoons finely chopped fresh parsley

4 cloves garlic -- 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 / Directions:


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

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