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 tbsp. parsley, chopped
• Balsamic vinegar to taste

 Instructions:

1. Steam mussels in white wine, water, bay leaf, garlic cloves until tender.
2. Strain the mussels and carefully remove the shells.  
3. Reserve 1/2 the shells for the mussels to be served.  
4. 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.  
5. 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.