Shellfish soup
Ingredients
- 200g mussels, washed, scrubbed and debearded
- 200g clams, washed
- 200ml dry white wine
- 1 tbsp olive oil
- 1 medium onion, diced
- ½ fennel bulb, finely sliced
- 1 carrot, sliced
- 6 garlic cloves, crushed
- pinch of saffron strands
- 1 tbsp Pernod
- 400g can chopped tomatoes
- 1 ½ tbsp brandy
- 1 tsp Tabasco
- juice 1 lemon
- drizzle of olive oil, to serve
- 1 ½ tsp Dijon mustard
- 1 ½ tsp white wine vinegar
- 1 egg yolk
- 1 large garlic clove, grated
- 50ml good-quality olive oil
- 50ml vegetable oil
- ½ baguette
- drizzle of good-quality olive oil
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