Mussels with Tomato, Fennel and Saffron Aioli

Servings: 25

Ingredients:  25 Mussels

                     4 oz white wine

                     2 oz water

                     2 garlic cloves, crushed

                     1 bay leaf

                     1 oz olive oil

                     1 shallot, minced

                     1/4 cup fennel, minced

                     1/2 cup tomato concasse

                     1/4 cup + 2 tbsp Saffron Aioli

                     1 tablespoon parsley, chopped

                      balsamic vinegar to taste

Steam mussels in white wine, water, bay leaf, garlic cloves until tender.  Strain the mussels and carefully remove the shells.  Reserve 1/2 the shells for the mussels to be served.  Sweat the shallots, garlic and fennel in the olive oil until tender.  Add tomatoes and cook for 5 minutes.  Season and cool.  Add Saffron Aioli just to bind and add flavor.  Taste and adjust seasoning.  

At assembly time season the tomato mixture with a small amount of balsamic vinegar and chopped parsley, place on bottom of shell.  Place one mussel on top and serve cold or can be cool.