Saturday Beefcake: Mussels

Aioli:

Hot Water, one tablespoon
Saffron threads, crumbled, pinch
Mayonnaise, two thirds cup
Garlic cloves, two, minced



Mussels:

Virgin Olive Oil, two tablespoons
Celery root, one large peeled, finely chopped
Leek, one, large (white and pale green parts only), thinly sliced
Carrots, two, peeled, finely chopped
Celery stalks, two, finely chopped
Parsley, fresh, six tablespoons, finely chopped
Garlic four cloves, minced
Mussels, two kilos or four and half pounds, scrubbed, debearded
Verdicchio, one and a half cups
Pernod or other anise-flavored liqueur, one third cup






1. Aioli: Combine one tablespoon hot water and saffron in medium bowl. Let stand five minutes. Whisk in mayonnaise and garlic. Season to taste with salt. (Can be prepared one day ahead. Cover and refrigerate.)




2. Heat two tablespoons olive oil in heavy large pot over medium heat. Add celery root, leek, carrots, chopped celery and four tablespoons parsley. Stir to coat.
3. Cover pot and cook until vegetables are tender, stirring occasionally, about fifteen minutes.
4. Add garlic and sauté 1 minute.
5. Add mussels, wine and Pernod. Increase heat to high. Cover and cook until mussels open, stirring occasionally, about six minutes (discard any mussels that do not open).



6. Remove from heat. Season cooking liquid to taste with salt and pepper.
7. Whisk one half cup cooking liquid into aioli to make thin sauce.
8. Ladle mussels and remaining cooking liquid into six bowls.
9. Drizzle each serving with some aioli.
10. Sprinkle with remaining two tablespoons parsley. Serve mussels, passing remaining aioli separately.



from epicurious.com