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Ingredientes
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 leeks, white and pale green parts only, finely sliced (about 2 cups)
- 1 large red tomato, peeled, seeded, diced (about 1 cup)
- 12 sprigs thyme, tied in a bundle
- 6 garlic cloves, sliced
- 2 bay leaves
- 1/2 teaspoon crumbled saffron threads
- 1 cup dry white wine
- 8 cups fish stock or low sodium chicken broth
- for the rouille:
- 1 large egg yolk
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1/8 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 3/4 cup olive oil
- zest of one lemon
- assembly:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- /1/2 teaspoon crushed red pepper flakes
- 6 pounds mussels, scrubbed, debearded
- 1 tablespoon Pernod or other anise-flavoured liquer
- 3 tablespoons chopped flat-leaf parsley
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