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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