Clam Chowder a La Angel

Bring to a boil white wine (1) with chopped shallot, crushed garlic clove, finely chopped leek, rinse mussels well and remove their beards. On it to the white wine form and coveredshortly make until all mussels are opened. Remove all but 8 mussels and strain the broth into a saucepan. Add white wine (2), crème fraîche and whipped cream to the broth until you get about 1 l of liquid, boil a little bit, whisk 4 yolks with whipped cream and thicken the soup with it. Season to taste with salt, pepper and perhaps garlic. Place the mussels and tomato cubes on the soup plate, add 2 mussels in their shells for visual effect. Whisk the soup on top (e.g. hand mixer), pour into the plates, garnish with a teaspoon of whipped cream, sprinkle with saffron threads. Serve with slices of baguette fried in olive oil and rubbed with garlic.

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