Clean the mussels, select those that have already opened. Remove the shells from the shallots and garlic, chop finely. Dip the tomatoes briefly in boiling water, cool, remove the skin and cut the flesh into small cubes. Clean, rinse and cut carrots, fennel and leek into matchstick-thick lozenges. In a large saucepan, heat 50 g butter and briefly sauté about half of the garlic and shallots in it. Add the mussels and cook, covered, for six to eight minutes, stirring occasionally. Remove from heat, remove mussels with slotted ladle and remove from shell. Remove the beard if necessary. Carefully pass the broth (without sand) through a fine sieve.
Heat olive oil and a tiny bit of butter in a smaller saucepan, sauté remaining shallots and garlic, dust with flour and deglaze with fish and mussel stock. Whisk until smooth, add saffron. Sauté the vegetable loins in a tiny bit of butter and season lightly with salt.
Serve: Add diced tomatoes, vegetable loins and clam meat to soup and gently bubble. Season with salt, pepper, a little bit of glutamate and Noilly-Prat. Finally, fold in the whipped cream and bring to the table on the spot.
To accompany the mussel dish, the chef recommends a dry Riesling from the
Kabinet dry convinces with its harmonious acidity, full fruit and aroma
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