Offer this main course with plenty of crusty bread to soak up the delicious saffron broth. A crisp Sauvignon Blanc is good here, too.
Ingredients
Serves 6
For aioli
For mussels
Make aioli:
Step 1
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.)
Make mussels:
Step 2
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.
Step 3
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.
How would you rate Steamed Mussels with Pernod, Celery Root and Saffron Aïoli?
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Reviews (25)
Back to TopOkay, a couple of technical things that should be changed with this recipe. 1) put the Pernod or other hard liqueur in the pan with the vegetables and burn off the alcohol by lighting it the same way you would any other hard alcohol. Then add the wine. It was very off putting until the alcohol completely cooked off. 2) you must make the aioli. This recipe needs the creaminess as there really as it it not a very complex flavor and the aioli boosted the broth. I ended up adding and changing too many items with this recipe to list. But the two above are essential to a better flavor.
borettoc
San Diego
1/7/2012
I Made it exactly as directed and the alcohol taste from the pernod was so over whelming it ruined the dish. I removed the mussels and simmered off the alcohol and then it was better. I had really high hopes for this dish, will probably not make it again.
choiland
Minnesota
5/21/2011
I'd give this 2 and a half forks. It was good but not delicious. I made it exactly as stated and I was disappointed. I don't think it was worth all that effort - the celery root, celery, leek and carrot made a nice sauce base, but just white wine, some pernod, garlic would have infused the mussels the same way. I rarely serve aioli, but in this case, I felt it made the dish better. However ... all the other recipes from this article in the February 1999 issue of Bon Appetit by Janet Fletcher are superb !!!!!
Anonymous
Winnetka, IL
7/30/2010
Excellent - a hit on New Year's Eve. Pernod is a wonderful flavour. Made with celery as didn't have celery root - still lovely. You could add some cream if desired for a creamy pernod sauce.
Canada11
Toronto
1/1/2010
Best mussels I've ever made. I omitted the Pernod and added baby fennel finely chopped. I made my own aioli. When I make it next, I will add less garlic to the aioli as it isn't cooked and should be less prominent in the overall mix. Loved the way just a touch of real saffron tied all the ingredients together.
binkyjfl
Melbourne, Australia
8/5/2009
I didnt completely follow the recipe but it turned out great. First of all, I skipped the aioli part of the recipe all together. And instead of using the Pernod or anise flavored liquor, I subbed it with white wine. I served the mussel on a bed of linguine&and it was fantastic!!! This is definitely going on my favorites list. It was absolutely delicious!
esklee
8/4/2009
This was really easy and delicious. I made it for a French themed potluck dinner with friends. Do make set aside some saffron aioli and serve it on the side with pomme frites.
Anonymous
Vancouver, BC
10/11/2008
Very easy considering the delicious results. A bit of work chopping but eveyone loves this dish.
Karenann
Los Angeles, CA
5/18/2006
I always get rave reviews when I make this dish. It is a staple for Christmas Eve dinner now. Even guests who say they don't like mussels enjoy this recipe.
pcat
Glendale, CA
12/28/2005
Fantastic! Tasted even better than mussels from good restaurants. I was amazed that with wine and pernod, it did not taste liquory (the problem I had with other recipes sometimes). Just hint of it. Celery roots gives very delicate flavor. I will make it all winter long!
Anonymous
Germany
10/25/2004
Best mussel dish ever. Tasted very professional. I followed the recipe except wound up omitting the carrot. No loss!
Anonymous
Venice, CA
4/20/2004
This is one of the best mussel dishes I have ever made or had! Do not, I repeat, do not give up the celery root for fennel. The Pernod will give it all the licorice flavor that it needs. The celery root adds a unique nutty flavor that complements the Pernod. I did not use the low fat mayonnaise; Hellman's was great!
Michael
Keene, NH
3/27/2004
这道菜是美妙的。我也代替fennel for the celery root. At my husband's suggestion, we also gilded the lily a bit by adding melted butter as a dip in addition to the fabulous aioli. Absolutely decadent! My husband and I enjoyed this as one of our ocassional "couple" nights after the kids are in bed. Very romantic/sensuous late-night supper! Served with a crusty baguette. I halved the recipe but later wished I hadn't. Deeelicious!
Anonymous
Tampa Bay, Florida
3/4/2004
Made this for New Year's Eve and thought it was most delish.
New York, NY
1/7/2004
This dish is truly sublime. I don't understand why the recipe calls for low-fat mayonnaise, but other than that, it's a work of genius.
Anonymous
San Jose, California
2/15/2003
