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1
Turn on a food processor, drop garlic in through feed tube and process until minced.
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2
Add eggs, then quickly add lemon juice.
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3
Slowly drizzle in olive oil to make a loose mayonnaise.
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4
Turn off machine and fold in minced fennel fronds.
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5
Season with salt.
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6
Transfer this aioli to a serving dish, cover and refrigerate.
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7
Place potatoes in a saucepan big enough for all the vegetables; cover with water.
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8
Over high heat, bring to a boil, reduce heat and simmer 10 minutes.
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9
Add carrots and cook 3 minutes.
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10
Add haricots verts and cook 2 minutes more, then add the fennel bulb.
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11
Cook 5 minutes more.
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12
Drain.
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13
Arrange carrots and haricots verts on a large platter.
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14
Cut potatoes in half vertically and slice fennel.
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15
Place on platter, leaving room for seafood.
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16
Bring 1 cup wine to a simmer in a pan large enough to hold seafood in a single layer.
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17
Add mussels; cover and cook until they open.
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18
Scoop mussels from pan, leaving liquid.
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19
Add fish to pan, cutting it in pieces as needed to fit the pan.
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20
Add enough wine to cover fish, bring to a simmer, cover, cook 5 minutes.
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21
Set aside and let it cool in pan 10 minutes.
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22
Drain fish, cut to serving size and arrange on platter.
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23
Add mussels, in their shells, to platter.
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24
Cut remaining lemons into wedges and add.
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25
Scatter olives about.
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26
Drizzle fish and potatoes with a little oil and season with salt.
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27
Scoop aioli into a bowl and serve alongside.
