Mussels with Tomato, Fennel and Saffron Aioli

Servings: 25


  • 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 tbsp. parsley, chopped
  • Balsamic vinegar to taste


  1. Steam mussels in white wine, water, bay leaf, garlic cloves until tender.
  2. Strain the mussels and carefully remove the shells.  
  3. Reserve 1/2 the shells for the mussels to be served.  
  4. 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.  
  5. 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.