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Steamed Mussels With Pernos, celery Root And Saffron Aioli


Course : Seafoods
Serves: 6
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Ingredients:


---AILOI

1 tablespoons 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 parsley finely chopped fresh

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 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.

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