Essential Cuisine

Ingredients

• 60g unsalted butter
• 50g celery, cut into 5mm dice
• 100g fennel, cut into 5mm dice (keep trimmings for broth)
• 100g carrot, cut into 5mm dice
• 70g potato, cut into 5mm dice
• 500ml Essential Cuisine Vegetable or Chicken Stock mix
• 150g shallots, finely chopped
• 5g garlic clove, crushed
• 500g fresh mussels in the shell, cleaned and debearded
• 100g smoked bacon, cut into lardons
• 100ml dry white wine
• 1pinch ground saffron powder
• 300ml double cream
• 5g shredded fresh basil
• Pernod (optional)
• 4x100g trimmed and scaled sea bass fillets, off the bone
• 20g butter
• 1 lemon
• 50g pea shoots
• 10ml extra virgin olive oil