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Steamed Mussels With Pernod, Celery Root And Saffron Aïoli

Nutrition per serving    (USDA % daily values)
CAL
570
FAT
68%
CHOL
51%
SOD
83%

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Ingredients for 6 servings

1 tablespoon hot water

Pinch of saffron threads, crumbled

2/3 cup low-fat mayonnaise

2 garlic cloves, minced

2 tablespoons olive oil

1 large celery root, peeled, finely chopped (about 2 1/2 cups)

1 large leek (white and pale green parts only), thinly sliced

2 carrots, peeled, finely chopped

2 celery stalks, finely chopped

6 tablespoons finely chopped fresh parsley

4 garlic cloves, minced

4 1/2 pounds mussels, scrubbed, debearded

1 1/2 cups dry white wine

1/3 cup Pernod or other anise-flavored liqueur

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