Fennel Mussels With Piquillo Rouille

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1/4 cup plus 2 tablespoons fish stock or bottled clam broth

Large pinch of saffron threads

One 1/4-inch-thick slice of peasant bread, crust removed

1 large egg yolk

1 jarred piquillo pepper, chopped

2 garlic cloves, chopped

2 teaspoons fresh lemon juice

1/2 cup extra-virgin olive oil

Cayenne pepper


2 tablespoons extra-virgin olive oil

2 heads of fennel, cored and diced, plus 1/4 cup chopped fronds

1 medium onion, diced

4 garlic cloves, minced

1/2 teaspoon crushed red pepper

1/2 cup Pernod or absinthe

1 1/4 cups fish stock or bottled clam broth

4 pounds mussels, scrubbed and debearded

1 tablespoon unsalted butter

1/2 cup chopped parsley

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