Sauce / cook a few days before.
For the sauce, crush the basil leaves with the oil in a mortar. Stir in the remaining ingredients, cover and let steep for several days.
Court Boullion
For the Court Boullion, put all the ingredients in a large saucepan made of enamel or stainless steel, add a few mussels and simmer for 30 minutes with the lid closed.
Later, put a ladle of court-bouillon in another large saucepan, add the rest of the mussels and do it with the lid closed at high temperature for about 2 to 3 min until the mussels have opened completely.
Meanwhile, place the mullets in the simmering Court broth and cook for 5 to 6 min without allowing the liquid to boil.
When the fish are cooked but still firm, lift them out of the cooking liquid and place them on a preheated platter.
Cover the mullets with the peasant sauce, sprinkle with basil and garnish with orange and lemon peel.
Place the open mussels around in the dish because of this and bring to the table on the spot.
Serve with fresh baguette!!!
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