Mussel Soup with Aïoli and Saffron

Name: Mussel Soup with Aïoli and Saffron
Ingredients: 4 tablespoons extra-virgin olive oil; 4 medium carrots, peeled, chopped; 3 leeks (white and pale green parts only) chopped; 3 celery stalks, chopped; 1 1/2 red bell peppers, seeded and chopped; 1 bay leaf; 1/4 teaspoon saffron threads; 1/2 teaspoon sea salt; 1/2 cup Fino sherry; 2 cups fish stock (don’t use clam juice!); 1/1/2 cups Aïoli (http://www.food52.com/recipes...crabbeignetswithaolidippingsauce); 3 pounds mussels steamed and removed from their shells