Fennel Mussels with Piquillo Rouille

• HEALTHY
• STAFF-FAVORITE

Rouille

1. 1/4 cup plus 2 tablespoons fish stock or bottled clam broth
2. Large pinch of saffron threads
3. One 1/4-inch-thick slice of peasant bread, crust removed
4. 1 large egg yolk
5. 1 jarred piquillo pepper, chopped
6. 2 garlic cloves, chopped
7. 2 teaspoons fresh lemon juice
8. 1/2 cup extra-virgin olive oil
9. Cayenne pepper
10. Salt

Mussels

1. 2 tablespoons extra-virgin olive oil
2. 2 heads of fennel, cored and diced, plus 1/4 cup chopped fronds
3. 1 medium onion, diced
4. 4 garlic cloves, minced
5. 1/2 teaspoon crushed red pepper
6. 1/2 cup Pernod or absinthe
7. 1 1/4 cups fish stock or bottled clam broth
8. 4 pounds mussels, scrubbed and debearded
9. 1 tablespoon unsalted butter
10. 1/2 cup chopped parsley
11. Salt

1. PREPARE THE MUSSELS In a microwave*#150;safe bowl, heat 2 tablespoons of the fish stock at high power. Crumble in the saffron and let cool. In a large bowl, soften the bread in the remaining 1/4 cup of fish stock.
2. In a food processor, puree the soaked bread, egg yolk, piquillo, garlic and lemon juice until smooth. With the machine on, slowly pour in 1/4 cup of the oil and the saffron fish stock. Slowly pour in the remaining 1/4 cup of oil. Season with cayenne and salt.
3. In a large pot, heat the oil. Add the diced fennel, onion and garlic and cook over moderately high heat, stirring, until softened, 7 minutes. Add the red pepper and cook for 30 seconds. Add the Pernod and boil over high heat for 2 minutes. Add the fish stock and bring to a boil. Add the mussels, cover and cook, shaking the pot, until they open, 5 minutes. Pile the mussels in a bowl; discard any that don't open. Stir the butter into the broth, add the fennel fronds and parsley; season with salt. Pour the broth over the mussels and serve with the rouille.