Mussel and Saffron soup with Prawns, Scallops and garlic aioli

Place the mussels and wine in a large saucepan. Place the pan over a high heat and place the lid on top. When the mussels have started to open, strain the juice through through a fine sieve, reserving the liquid.

Remove the mussel meat from the shells, let cool and discard the shells.

Heat the olive oil in a frying pan. Add the onion, leek, fennel and garlic with salt and pepper. Cook until soft, on a medium heat.

Add the mussel juice, tomato, herbs, saffron in water and chicken stock.

Bring to a simmer and skim off any impure substances.

Strain throug a sieve and push as much of the vegetables through the seive as possible.

Season prawns and scallops, lightly and drizzle a small amount of oil into a frying pan. Make sure the pan is hot and sear prawns and scallops. Add the knobs of butter. Do not overcook. Scallops only need a minute each side.

Place mussell stock into wide but small bowls. Add 3 prawns and 2 scallop and 5 of the mussels meat. Top with 1 heaped teaspoon of garlic aioli and chopped chives.