Ingredients

1 1/2 pounds live mussels, scrubbed, debearded 1 cup dry white wine, such as Sauvignon Blanc 2 medium onions, chopped, divided 5 fresh Italian parsley stems 2 tablespoons (1/4 stick) unsalted butter 2 large leeks (white part only), chopped 1 fennel bulb, trimmed, chopped 4 cups fish stock 1 bouquet garni - (a mixture of herbs used to impart flavor to soups and other simmered dishes. The herbs are enclosed in cheesecloth or a similarly porous container to prevent them from escaping during cooking. 1 3/4 pounds white fish fillets, such as halibut or flounder, patted dry, cut into 2-inch pieces 8 ounces sea scallops 1 cup creme fraiche or heavy cream 2 large egg yolks 1/2 cup fresh Italian parsley leaves, coarsely chopped Peel from 1/2 lemon, cut into matchstick-size strips (white pith removed) Sea salt and freshly ground black pepper

Description

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