Fennel Mussels with Piquillo Rouille

• 1/4 cup plus 2 tablespoons fish stock or bottled clam broth
• Large pinch of saffron threads
• One 1/4-inch-thick slice of peasant bread, crust removed
• 1 large egg yolk
• 1 jarred piquillo pepper, chopped
• 2 garlic cloves, chopped
• 2 teaspoons fresh lemon juice
• 1/2 cup extra-virgin olive oil
• Cayenne pepper
• Salt
• 2 tablespoons extra-virgin olive oil
• 2 heads of fennel, cored and diced, plus 1/4 cup chopped fronds
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper
• 1/2 cup Pernod or absinthe
• 1 1/4 cups fish stock or bottled clam broth
• 4 pounds mussels, scrubbed and debearded
• 1 tablespoon unsalted butter
• 1/2 cup chopped parsley
• Salt

1. Prepare the Mussels In a microwave*#150;safe bowl, heat 2 tablespoons of the fish stock at high power.
2. Crumble in the saffron and let cool.
3. In a large bowl, soften the bread in the remaining 1/4 cup of fish stock.
4. Prepare the Mussels In a food processor, puree the soaked bread, egg yolk, piquillo, garlic and lemon juice until smooth.
5. With the machine on, slowly pour in 1/4 cup of the oil and the saffron fish stock.
6. Slowly pour in the remaining 1/4 cup of oil.
7. Season with cayenne and salt.
8. Prepare the Mussels In a large pot, heat the oil.
9. Add the diced fennel, onion and garlic and cook over moderately high heat, stirring, until softened, 7 minutes.
10. Add the red pepper and cook for 30 seconds.
11. Add the Pernod and boil over high heat for 2 minutes.
12. Add the fish stock and bring to a boil.
13. Add the mussels, cover and cook, shaking the pot, until they open, 5 minutes.
14. Pile the mussels in a bowl; discard any that don't open.
15. Stir the butter into the broth, add the fennel fronds and parsley; season with salt.
16. Pour the broth over the mussels and serve with the rouille.

fish stock, threads, bread, egg yolk, piquillo pepper, garlic, lemon juice, extravirgin olive oil, cayenne pepper, salt, extravirgin olive oil, fennel, onion, garlic, red pepper, absinthe, fish stock, mussels, unsalted butter, parsley, salt

Taken from www.foodandwine.com/recipes/fennel-mussels-piquillo-rouille (may not work)