Mussels With Saffron Mayonnaise Recipes

CHILLED MUSSELS WITH SAFFRON MAYO

Chilled Mussels with Saffron Mayo image

A spicy Provençal sauce called rouille inspired the mayo for this easy, elegant platter; you'll have enough extra for sandwiches.

Provided by Elaine Johnson

Time 1h

Yield Serves 10 (makes 60) (serving size: 6 mussels)

Number Of Ingredients 12

Ingredients

60 small to medium mussels (2 to 2 1/2 lbs.)
1 cup Chardonnay
1 small onion, chopped
1 pinch saffron threads
1 garlic clove, chopped
1/3 cup drained jarred roasted red pepper
1/8 teaspoon cayenne
Zest of 1/2 lemon
1 1/2 teaspoons lemon juice
1/2 cup mayonnaise
Rock salt (for serving)
60 small flat-leaf parsley leaves

Steps:

Scrub mussels, pull off any tough "beards" from sides of shells, and discard any mussels that aren't tightly closed. In a large pot with a tight-fitting lid, bring wine and onion to a boil over high heat. Add mussels; cook, covered, until they open, 2 to 3 minutes. Uncover and let stand until cool enough to handle. Discard any closed mussels.
Separate mussels from shells using a sharp knife. Set each mussel on a half-shell (choose flattish ones) and place on a rimmed baking sheet. Cover and chill.
Toast saffron in a small frying pan over medium heat, stirring, until slightly darker, 1 1/2 to 2 minutes.
In a blender, whirl garlic, roasted pepper, saffron, cayenne, and lemon zest and juice until smooth. Add mayonnaise and whirl to blend. Scrape into a bowl.
Pour salt onto 2 platters. Set mussels level on salt. Dollop mayo on each and top with a parsley leaf.
Make ahead: Through step 4, up to 1 day, chilled airtight; through step 5, up to 3 more hours, chilled uncovered.

Nutrition Facts : Calories 108, Carbohydrate 5.4, Cholesterol 28, Fat 4.1, Fiber 0.1, Protein 12, SaturatedFat 0.7, Sodium 317

STEAMED MUSSELS WITH PERNOD, CELERY ROOT AND SAFFRON AïOLI

Steamed Mussels with Pernod, Celery Root and Saffron Aïoli image

Categories Garlic Appetizer Steam Low Fat Mussel Saffron Pernod Celery Leek Carrot White Wine Winter Parsley Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 16

Ingredients

For aioli
1 tablespoon hot water
Pinch of saffron threads, crumbled
2/3 cup low-fat mayonnaise
2 garlic cloves, minced
For mussels
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

Steps:

Make aioli:
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:
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.
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.

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