Ingredients
Pinch of saffron threads, crumbled
2/3
cup low-fat mayonnaise
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
tbsp finely chopped fresh parsley
4
1/2 pounds mussels, scrubbed, debearded
1
1/2 cups dry white wine
1/3
cup Pernod or other anise-flavored liqueur
Directions
2.
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.)
4.
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.
5.
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.
