Mussels Bouillabaisse with Rouille

Ingredients

• ½ cup canned roasted red pepper (drained, or ½ roasted red pepper, skin and seeds removed)
• 3 tablespoons fresh flat-leaf parsley (lightly packed)
• 1 egg yolk
• 1 teaspoon minced garlic
• 1 ½ teaspoons fresh lemon juice
• ¼ teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon extra-virgin olive oil
• ½ cup diced carrot
• ½ cup diced fennel
• ½ cup diced leeks (well cleaned)
• ½ cup diced onion
• Pinch of kosher salt
• Tiny pinch of red pepper flakes
• 1 teaspoon minced garlic
• 1 cup clam stock or chicken broth
• ¼ cup white wine
• Pinch of saffron threads
• 1 pound mussels (cleaned and beards removed)
• 1 ½ tablespoons Pernod (or other anisette liqueur)
• Baguette (for dunking)

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