Baked Salmon And Mussels With Pernod And Aioli

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2 cloves garlic


1/2 cup mayonnaise

1/4 cup extra virgin olive oil


1/4 cup olive oil

2 onions, halved and thinly sliced -- 2 bulbs fennel, quartered,

cored and thinly sliced crosswise

4 large cloves garlic, minced

Salt and freshly ground black pepper

6 plum tomatoes, peeled, seeded and diced

1/4 cup + 8 teaspoons minced parsley

1 teaspoon saffron threads

8 skinless salmon fillets, about 5 ounces each

40 mussels

1 cup white wine

2 tablespoons Pernod

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