Rouille

• 1 slice bread
• 60 ml (2 fl oz) mussel soup

Place the bread in a stainless steel bowl, cover with the mussel soup and allow to soak for about 5 minutes. Place this into a food processor and add the garlic, chilli, saffron and egg yolks and blend to a creamy consistency. Scrape the sides of the processor to make sure all is combined and blend again. Slowly add the oils in a trickle to form an emulsion.