70 Mussel, Saffron and Lettuce-Heart Salad

Main ingredients

• 1½ litres (2½ pints) mussels, washed and scraped
• 1 chopped shallot</

1. With a sharp knife, cut the white part of the leek, and the celery into fine julienne slips and chop the tarragon coarsely.
2. Put the white wine, chopped shallot, strips of leek and fish fumet in the large saucepan and bring it to the boil. When it boils, throw in the mussels, cover the pan and cook until they have all opened.
3. Take the mussels out of th