Description
Pile plump mussels and a lemony fennel salad onto saffron aioli–brushed sourdough for this elegant appetizer.
Ingredients
- 1 large egg yolk, at room temperature
- 2 teaspoons fresh lemon juice (from 1 lemon), plus more to taste
- 1 large garlic clove, finely grated (about 1/2 teaspoon)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon saffron threads
- 3/4 cup neutral oil (such as canola)
- 1 to 2 teaspoons water
- 2 small fennel bulbs with stalks and fronds (about 1 1/4 pounds)
- 3 cups dry white wine
- 6 pounds mussels, scrubbed and debearded
- 1 medium leek, white part only, finely chopped (about 1/2 cup)
- 1/3 cup capers plus 1 tablespoon caper brine
- 1/4 cup chopped fresh basil
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 medium garlic cloves, finely chopped (about 2 teaspoons)
- 1/2 cup olive oil, divided, plus more for grill
- 1/2 teaspoon kosher salt
- 8 (3/4-inch-thick) sourdough bread slices
- saffron threads, for garnish
Directions
- Whisk together egg yolk, lemon juice, garlic, salt, and saffron in a large bowl until smooth. Add oil in droplets, whisking constantly, until mixture begins to thicken. Continue adding oil in a thin, steady stream, whisking constantly, until aioli is thick, creamy, and fully emulsified. Whisk in additional lemon juice to taste. Add water as needed to adjust aioli to a thick mayonnaise consistency. Set aside until ready to use.
- Separate fennel bulbs from stalks. Remove fronds from stalks. Set stalks aside. Thinly shave bulbs using a mandoline or a very sharp knife. Measure 2 cups shaved fennel, and set aside. (Save any remaining fennel for another use.) Reserve some fronds for garnish, and chop remaining fronds to yield 3 tablespoons; set aside.
- Place fennel stalks in a large pot; pour in wine, and add mussels. Cover with a tight-fitting lid, and place pot on stovetop over medium. Steam until mussels open, 10 to 15 minutes, shaking pot once or twice during cooking. Transfer mussels to a large bowl, and set aside until cool enough to handle, about 15 minutes.
- Remove mussels from shells, and transfer to a large bowl. (Discard any mussels that did not open.) Stir in chopped leek, capers and caper brine, basil, lemon juice, garlic, reserved 2 cups shaved fennel, and reserved 3 tablespoons chopped fennel fronds. Drizzle with 1/4 cup olive oil, and sprinkle with salt; toss until well coated.
- Preheat grill to medium-high (400°F to 450°F). Brush sourdough bread slices on both sides with remaining 1/4 cup olive oil. Place bread on oiled grates; grill until toasted, about 2 minutes per side. Transfer to a cutting board. Cut bread slices in half.
- Spread 1/2 tablespoon saffron and garlic aioli onto each piece of toasted bread. Top toasts evenly with mussel mixture. Garnish with fennel fronds and saffron threads.
