2 tbsp chopped fresh basil leaves
150g/5oz carrots, peeled, cut into 1cm/陆in cubes
100驳/3陆辞锄 celery stems, trimmed, cut into 1cm/陆in cubes
150g/5oz courgettes, trimmed, cut into 1cm/陆in cubes
2 tbsp chopped fresh dill fronds, stalks reserved
1 fennel bulb, cut into 1cm/陆in cubes, leafy fronds reserved
陆 lemon, juice only
2 tbsp chopped fresh mint leaves, stalks reserved
2 tbsp chopped fresh flatleaf parsley leaves, stalks reserved
8 radishes, trimmed, cut in half from top to base
1 banana shallot, finely chopped
1 large shallot, roughly chopped
2 tbsp chopped fresh tarragon leaves, stalks reserved
2 tbsp chopped fresh watercress leaves, stalks reserved
1 tsp Dijon mustard
6 anchovies, drained, roughly chopped
2 tbsp capers, drained and rinsed
salt and freshly ground black pepper
4 tbsp extra virgin olive oil
750ml/1录 pints vegetable stock
50g/1戮oz unsalted butter
500g/1lb 2oz mussels, rinsed, scrubbed, beards removed (discard any mussels that do not close tightly when firmly tapped)
150ml/5fl oz white wine