Preparation
Finely dice the shallots and crush the garlic cloves.
Dice into 5mm cubes , peeled celery, fennel ( keep the tops and trimmings for the broth), carrots, potatoes.
Slice the mange tout across the with finely.
Dice the bacon into 2mm fine dice keep the trimmings for the broth.
Make a parsley oil by blanching the parsley in hot water and blend with the vegetable oil to a vibrant green oil.
Finely chop the basil.
Method
Blanch and refresh peeled celery, fennel, carrots, potatoes and mange tout.
In a large pan sweat the shallots and garlic and bacon trimmings in the butter add the raw mussels cover with a lid and allow to open.
Carefully strain the cooking liquor and remove the mussel meat from the shell.
Fry the bacon without colour and drain.
Place the mussel liquor in a pan with the fish stock, lobster glace, fennel trimmings and saffron, reduce by half and strain add the cream and continue to reduce until slightly thickened.
Finish the broth with chopped basil and Pernod to taste.
Cut the mussel meat up roughly and mix with the blanched vegetables and diced bacon . Portion the mix to individual bowls
Sear the bass in butter and a little oil until golden brown season and squeeze with lemon juice finish the cooking in the oven until just set sprinkle with fennel pollen allow to rest.
Dress the pea shoots with a little oil.
In the bowl add the warmed vegetable mussel and bacon mix, flood with the broth add the bass and top with pea shoots finally drop some parsley oil into the broth in spots.