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.