Mussles in Half-Shell with Tomato, Fennel and Saffron aioli

Ingredients

Mussles - 1 lb.
White wine 4 oz.
Water 2 oz.
2 crushed garlic cloves
Bay leaves 1/2 each shell
Olive Oil 1 oz.
Minced Shallots 1 oz.
Minced Fennel 1/4 bulb
Tomato Concasse 1/2 cup
Saffron Aioli 1/4 to 1/2 cup
Balsamic Vinegar - to taste
Chopped Parsley - 1 tbsp

Preparation

Steam mussles in white wine, water, bay leaves, garlic cloves until tender. Strain mussles and carefully remove shells. Reserve 1/2 shell for mussels to be served. Sweat the shallots, garlic and fennel in the olive oil until tender. Add the tomatoes and cook for 5 minutes. Season with salt and pepper and let cool. Add Saffron Aioli to bind and ad flavor. Taste and adjust seasoning. At assembly season the tomato mixture with a touch of balsamic vinegar and chopped parsley and place on bottom of shell. Place one mussle on top and serve cold.

Servings: 25 portions
Chef John Kowalski

Saratoga Garlic Company
PO Box 312 ~ Saratoga Springs, NY 12866
Toll Free: 877-427-5429
Phone: 518-581-4093
Fax: 518-581-7255
Email: Info@SaratogaGarlic.com