1 carrot, thinly sliced
1 fennel, thinly sliced
6 garlic cloves
1 leek
half a lemon, juice only
1 onion, thinly sliced
salt and pepper
1 tsp Dijon mustard
2 bay leaves
200ml/7fl oz oil, (mix sunflower and olive oil, to taste. Olive oil makes it a heavier taste.)
2 tbsp olive oil
2 pinches saffron
2 free-range egg yolks
750g/1lb 10oz mussels
large chunks of stale bread, to serve
250ml/9fl oz dry white wine