Seafood stew with fennel and thyme from Normandy

600 g mussels
2 1/2 chopped onions
250 ml dry white wine
12 parsley sprigs + 1/2 cup chopped parsley
2 tbsp butter
2 cups finely chopped leeks
2 cups diced fennel
clam juice (optional)
fresh thyme sprigs
2 bay leaves
300-400 mg halibut fillets
scallops
250 ml crème fraîche
2 large egg yolks

Put washed mussels, 1/2 of onion, wine, 8 parsley sprigs in a large pot, cover and cook for approximately 5 minutes. Transfer mussels. Strain cooking liquid, discard onion and sprigs. Make 2 cups of this liquid.
Sauté the rest of onions, leeks and fennel for about 7 minutes in butter. Add mussel liquid, 4 parsley sprigs, clam juice, thyme, bay leaves. Simmer for about 25 minutes. Add scallops and halibut and cook for another 4 minutes. Transfer fish and scallops. Discard parsley, thyme, bay leaves.
Whisk crème fraîche and egg yolks, also whisk in 1/2 cup of hot liquid. Gradually stir yolk mixture and cook for 5 minutes. Return fish, scallops, mussels and heat everything for 5 minutes. Stir in chopped parsley and serve.

Chicken with Grainy Mustard Sauce

2 boneless chicken breasts
6 rashers of streaky bacon
250 g spinach leaves
60 g firm goat's cheese
2 tbsp olive oil
200 ml stock
200 ml white wine
4 heaped tbsp -->crème fraîche
1 heaped tsp wholegrain mustard

Flatten each breast to 1 time it's original width. Stretch 3 bacon rashers on a board into rectangle. Lay a breast on top, repeat with remaining bacon and chicken. Cover each with 4 spinach leaves, put cheese cubes in the middle. Season with pepper. Roll each one up, secure with cocktail sticks.
Heat half the oil in a frying pan. Cook the chicken over a high heat for 3-4 minutes until golden, turn, cook for 3-4 minutes more. Add stock and wine. Simmer for 20 min., turning chicken halfway. Remove chicken, stir in crème fraîche and mustard.
Heat remaining oil in a large pan, add remaining spinach, season. Cover and cook for 2 minutes to wilt the spinach.