Pistou Vegetable Soup with Mussels

Ingredients

• 3 cups loosely packed fresh basil leaves
• 2 large cloves garlic, peeled and coarsely chopped
• 1/2 cup extra-virgin olive oil
• 1/3 cup dried navy beans, soaked in cold water overnight, drained
• 1 clove garlic, peeled and split in half
• 1 (2-inch) piece of peeled carrot
• ½ small onion, peeled and split in half
• 1 (2-inch) piece of ham rind (optional)
• 1 branch fresh thyme
• Freshly ground white pepper, to taste
• 3½ cups cold water
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, peeled and thinly sliced
• 1 shallot, peeled and thinly sliced
• Small handful fresh Italian parsley leaves and stems
• 1 cup white wine
• 2 pounds mussels, scrubbed
• 2½ to 3 cups Fish Fumet
• ½ cup carrots in ¼-inch dice
• ½ cup fennel in ¼-inch dice
• ½ cup seeded zucchini in ¼-inch dice
• 1 medium-size ripe tomato, peeled, seeded, and cut into ¼-inch dice

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