Preparation Method:
Roast the carrot in duck fat half submerged, for 40 minutes until golden brown at 180c.
Cook baby turnips in 300ml water with 100g butter and salt, bring to the boil and then remove from the heat.
Slowly cook onion petals in in 300ml water, 100g butter and salt for 30minutes or until very soft.
For the crumb, butter the bread and bake at 180c until golden brown, allow to cool, when cool process in a blender to achieve coarse breadcrumbs.
Pan fry the bacon on a very low heat, stirring often, when very crisp strain and rest on some kitchen towel.
In a large sauce pan heat the vegetable oil up to 180c, fry the onions until golden brown, take care as the oil will double in volume when the shallots are added, drain the shallots on kitchen towel and when all are cool, combine.
For the mussels, vacuum pack on full compression and cook for 6 minutes in boiling water, refresh in an ice bath, carefully remove the meat and discard shells, strain mussel stock to use for the sauce.
For the sauce, reduce to a quarter the wine, chicken stock and mussel stock with the shallots and bacon, then add the cream and simmer for 5 minutes, strain through a fine mesh sieve and season with lemon juice.
To serve bring the mussels up to the boil in seasoned water and butter, place a spoonful of crumb in the centre of the plate and place the vegetables and mussels round one half of the plate, sauce over the vegetables.