Name: Steamed Mussels with Pernod, Celery Root and Saffron Aïoli
Yield: Serves 6
Ingredients: 1 tablespoon hot water; Pinch of saffron threads, crumbled; 2/3 cup low-fat mayonnaise; 2 garlic cloves, minced; 2 tablespoons olive oil; 1 large celery root, peeled, finely chopped (about 2 1/2 cups); 1 large leek (white and pale green parts only), thinly sliced; 2 carrots, peeled, finely chopped; 2 celery stalks, finely chopped; 6 tablespoons finely chopped fresh parsley; 4 garlic cloves, minced; 4 1/2 pounds mussels, scrubbed, debearded; 1 1/2 cups dry white wine; 1/3 cup Pernod or other anise-flavored liqueur

Offer this main course with plenty of crusty bread to soak up the delicious saffron broth. A crisp Sauvignon Blanc is good here, too.

Recipe information

Yield
Serves 6

Ingredients

For aioli

1 tablespoon hot water

Pinch of saffron threads, crumbled

2/3 cup low-fat mayonnaise

2 garlic cloves, minced

For mussels

2 tablespoons olive oil

1 large celery root, peeled, finely chopped (about 2 1/2 cups)

1 large leek (white and pale green parts only), thinly sliced

2 carrots, peeled, finely chopped

2 celery stalks, finely chopped

6 tablespoons finely chopped fresh parsley

4 garlic cloves, minced

4 1/2 pounds mussels, scrubbed, debearded

1 1/2 cups dry white wine

1/3 cup Pernod or other anise-flavored liqueur

Preparation

Make aioli:
Step 1
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.)
Make mussels:
Step 2
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 sauté 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.
Step 3
Whisk 1/2 cup cooking liquid into aioli to make thin sauce. Ladle mussels and remaining cooking liquid into 6 bowls. Drizzle each serving with some aioli. Sprinkle with remaining 2 tablespoons parsley. Serve mussels, passing re-maining aioli separately.

Recipe information

Ingredients

For aioli

For mussels

Preparation

Make aioli:

Step 1

Make mussels:

Step 2

Step 3

Recipe notes