Iced Tomato Soup with Mussels

Coarsely grind all ingredients for the soup in a kitchen blender.

Pour the liquid into a straining cloth, tie the tea towel, hang it over a bowl, let it drain in the refrigerator for about 12 hours. Chill the tomato soup thoroughly in the refrigerator at 1 degree.

Pry open the flat side of the scallops. Using a knife, scoop out the scallop and lift off the top.

Carefully remove the scallop meat and the roe (corail), if present, from the shell. Do not damage the mussel flesh in the process. Remove outer mucous membranes of scallop. Rinse scallops and roe under cold running water and pat dry with paper towels.

Cut the scallops in half, salt and pepper both sides. Heat 20 ml of olive oil in a non-stick frying pan, sear scallops and korail (red roe) for 15 seconds each on both sides, drain on kitchen paper. Let the scallops cool well.

Clean the mussels and clams, remove the scallop beards, wash in cold water.

In a shallow saucepan, heat 20 ml olive oil, add finely diced vegetables and thyme, shallots, garlic and pepper. Sauté well for 3 minutes.

Add bouchot and clams, deglaze with wine. Cook until all the mussels have opened. Pour mussels into a colander, remove from shells, cool well.

For garnish, dice carrot and celery into tiny cubes. Chop the green of the spring onion into small pieces and add to f

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