Steamed Mussels with Pernod, Celery Root and Saffro

Name: Steamed Mussels with Pernod, Celery Root and Saffron Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon hot water, Pinch of saffron threads, crumbled, 2/3 cup low-fat mayonnaise, 2 garlic cloves, minced, and more.

Yes, Steamed Mussels with Pernod, Celery Root and Saffron Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Mussels with Pernod, Celery Root and Saffron Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions