Steamed Mussels with Pernod, Celery Root and Saffron Aïoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Offer this main course with plenty of crusty bread to soak up the delicious saffron broth. A crisp Sauvignon Blanc is good here, too. 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 |
Directions:
1. Make 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.)
2. Make 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 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.
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.
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