2 courgettes, sliced vertically with a potato peeler
1 clove garlic, finely diced
1 onion, finely diced
freshly ground black pepper
3 tbsp olive oil
salt
1 star anise
250ml/9fl oz fish stock
75²µ/2¾´Ç³ú butter
125ml/4fl oz double cream
250g/9oz mussels, washed and debearded
4 x 150g/5½oz sea bass fillets, trimmed
125ml/4fl oz white wine