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1
For the pesto, make a paste with the basil, garlic, and olive oil by pounding with a mortar and pestle or pureeing in a blender.
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2
Press plastic wrap directly onto the pesto and refrigerate, (The pesto can be made 1 day before serving.)
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3
For the beans, place all the ingredients in a medium saucepan.
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4
Bring to a boil, lower the heat slightly, and simmer until tender, about 30 minutes.
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5
Drain and discard the aromatics.
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6
Refrigerate the beans.
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7
For the mussels, place the olive oil, garlic, shallot, and parsley in a large, wide pot over medium heat.
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8
Cook until the garlic and shallot are softened, about 2 minutes.
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9
Add the wine and mussels, cover the pot, and raise the heat to high.
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10
Cook, stirring occasionally, until the mussels are opened, about 5 minutes.
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11
Strain and reserve the mussel broth.
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12
Shell the mussels, discarding any that did not open.
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13
Refrigerate.
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14
For the vegetables, measure the mussel broth and add fish fumet, if necessary, to make 2 cups.
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15
Place in a medium saucepan with 2 1/2 cups additional fish fumet.
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16
Add the carrots, fennel, and zucchini and bring to a boil.
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17
Lower the heat and simmer, skimming off the foam as it rises, until the vegetables are tender, about 12 minutes.
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18
(The recipe can be made to this point several hours ahead; refrigerate vegetables and broth.)
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19
To serve, stir the tomato and the beans into the vegetables and broth.
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20
Bring to a boil.
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21
Stir in the pesto and remove from the heat.
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22
Divide the mussels among 4 soup bowls.
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23
Ladle the soup over the mussels, making sure the beans and vegetables are evenly distributed.
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24
Squeeze lemon juice over the top and serve immediately.
