Ingredients

Ingredients For the gruyère straws

• 1 sheet ready-made puff pastry, cut into long strips

• 50g/1¾oz gruyère cheese, finely grated

For the rouille

• 2 garlic cloves

• 1 free-range egg yolk

• ½ red chilli

• pinch saffron

• about 100-150ml olive oil

For the soup

• 25g/1oz unsalted butter

• 1 onion, peeled and chopped

• 2 sticks celery, sliced

• 2 garlic cloves, peeled and chopped

• ½ bulb fennel, sliced

• 1 tbsp plain flour

• 1 tsp tomato purée

• 25ml/1fl oz pastis

• 400ml/14¼fl oz white wine

• 1 litre/1 pint 15¼fl oz fish stock

• small handful flatleaf parsley, chopped

• 1 whole star anise

• 300g/10½oz skinless white fish fillet

• 500g/1lb 1½oz live mussels, cleaned and de-bearded (discard any mussels that don't close when tapped firmly)

• 100ml/3½fl oz double cream

• salt and freshly ground black pepper

Description

Recipe Uses 1 Sheet Ready-made Puff Pastry, Cut Into Long Strips, 50g/1¾oz Gruyère Cheese, Finely Grated , 2 Garlic Cloves, 1 Free-range Egg Yolk,...

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