Peel shallot and garlic clove and cut into small pieces. Clean soup vegetables and cut into narrow strips.
Blanch (scald) tomatoes with boiling hot water, peel, squeeze and cut into coarse cubes.
Rinse and clean the mussels well. Make sure that the mussels are closed. Be sure to discard any open or damaged mussels.
Place a large saucepan, heat the olive oil, sauté the shallot and garlic, add the mussels and extinguish with a quarter of a liter of water and white wine, add the saffron and thyme and do the mussels with the lid closed in about 5 min. Then take out the mussels and remove them from the shell.
Mussels that have not opened after cooking must be discarded.
Strain the cooking stock through a fine sieve and let it bubble up repeatedly.
Add the tomatoes and simmer gently for about 5 minutes. Season the soup with salt and freshly ground pepper, add the mussels and serve. It goes very well with garlic baguette.
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