Preheat the oven to 200°C.
Place sea vegetables, clementine peels, pumpkin, dill, and bass on parchment paper.
Seal the paper leaving a small gap, pour in 150ml fish stock, and seal completely.
Heat olive oil in an ovenproof pan and add the parcel until it begins to rise.
Transfer the pan to the oven and bake for 4-5 minutes.
Boil clementine juice, vinegar, and 100ml wine until reduced by two thirds.
Whisk egg yolks and the reduction in a bowl over a pan of boiling water.
Slowly whisk in 150g clarified butter until the sauce is light and fluffy.
Fold in clementine segments, Tabasco, and chopped dill.
Steam mussels with shallot, parsley, and 100ml wine in a hot lidded pan for 2 minutes.
Discard unopened mussels and serve everything withhollandaise on the side.