Summer vegetable soup with mussels

Fruit and vegetables

2 tbsp chopped fresh basil leaves

150g/5oz carrots, peeled, cut into 1cm/½in cubes

100g/3½oz celery stems, trimmed, cut into 1cm/½in cubes

150g/5oz courgettes, trimmed, cut into 1cm/½in cubes

2 tbsp chopped fresh dill fronds, stalks reserved

1 fennel bulb, cut into 1cm/½in cubes, leafy fronds reserved

½ lemon, juice only

2 tbsp chopped fresh mint leaves, stalks reserved

2 tbsp chopped fresh flatleaf parsley leaves, stalks reserved

8 radishes, trimmed, cut in half from top to base

1 banana shallot, finely chopped

1 large shallot, roughly chopped

2 tbsp chopped fresh tarragon leaves, stalks reserved

2 tbsp chopped fresh watercress leaves, stalks reserved