Mussel soup with bacon and lots of vegetables.
Remove the mussels that are broken or remain open when you tap them. Rinse the mussels in cold water and remove the ones that are now open.
Put them in the mussel pan with the stock and cook over 6 minutes on a high heat. Shake the pan regularly. Pour into a sieve and collect the moisture.
Meanwhile, peel the potatoes and cut into 1 cm pieces.
Heat a large pan with a thick bottom and cook the bacon and cayenne pepper for 2 minutes on medium heat.
Add the stew vegetables and cook for 3 minutes.
Add the potatoes, tomato cubes, the collected moisture and the stock and leave to cook for 15 minutes with the lid on the pan over low heat.
In the meantime, finely chop the chives.
Remove the mussels from the shell (keep a few behind to garnish) and add the last minute of the cooking time to the soup.
Divide the soup over the bowls, sprinkle with chives and garnish with the mussels left behind.
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