Mussels with Saffron Aioli Yellow Tomatoes and Roasted Fingerlings

Ingredients

• 2 teaspoons Champagne vinegar
• 1/4 teaspoon saffron threads, crushed
• 1 small garlic clove , finely chopped
• 1/4 teaspoon kosher salt , plus more to taste
• 1 large egg yolk
• 1/4 cup canola oil
• 1/4 cup extra-virgin olive oil
• 2 teaspoons water
• 1/2 teaspoon honey
• 1 1/2 pounds multicolored fingerling potatoes , halved lengthwise
• 5 tablespoons extra-virgin olive oil , divided
• 1 1/2 teaspoons kosher salt , divided
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 3/4 teaspoons ground piment d’Espelette (such as Biperduna), divided
• 2 small (8-ounce) yellow tomatoes
• 1/2 cup finely chopped fennel bulb (about 1 small bulb), fronds reserved for garnish
• 1/2 cup finely chopped yellow onion (from 1 small onion)
• 2 teaspoons finely chopped garlic
• 1/2 teaspoon ground cumin
• Pinch of saffron threads
• 1/4 cup (2 ounces) dry vermouth
• 2 pounds mussels , scrubbed and debearded
• 2 tablespoons unsalted butter
• 2 teaspoons finely chopped fresh tarragon

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