Steamed Mussels with Pernod, Celery Root and Saffron Aïoli Recipe

Steamed Mussels with Pernod, Celery Root and Saffron Aïoli Recipe

  • 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
  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.)
  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.
  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 of the Day|

Steamed Mussels with Pernod, Celery Root and Saffron Aïoli Recipe

  • 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
  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.)
  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.
  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 of the Day|