Steamed Mussels with Pernod, Celery Root and Saffron Aioli

• 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.
2. Let stand 5 minutes.
3. Whisk in mayonnaise and garlic.
4. Season to taste with salt.
5. (Can be prepared 1 day ahead.
6. Cover and refrigerate.)
7. Heat 2 tablespoons olive oil in heavy large pot over medium heat.
8. Add celery root, leek, carrots, chopped celery and 4 tablespoons parsley.
9. Stir to coat.
10. Cover pot and cook until vegetables are tender, stirring occasionally, about 15 minutes.
11. Add garlic and saute 1 minute.
12. Add mussels, wine and Pernod.
13. Increase heat to high.
14. Cover and cook until mussels open, stirring occasionally, about 6 minutes (discard any mussels that do not open).
15. Remove from heat.
16. Season cooking liquid to taste with salt and pepper.
17. Whisk 1/2 cup cooking liquid into aioli to make thin sauce.
18. Ladle mussels and remaining cooking liquid into 6 bowls.
19. Drizzle each serving with some aioli.
20. Sprinkle with remaining 2 tablespoons parsley.
21. Serve mussels, passing re-maining aioli separately.

water, saffron threads, lowfat mayonnaise, garlic, olive oil, celery root, only, carrots, celery stalks, fresh parsley, garlic, mussels, white wine, liqueur

Taken from www.epicurious.com/recipes/food/views/steamed-mussels-with-pernod-celery-root-and-saffron-aioli-100530 (may not work)