Chilled tomato and thyme soup with mussels

This tomato and thyme soup is served chilled and can be made a day or two ahead. The mussels, however, are best right after being cooked, added to the soup as they cool. For extra flavour, mix 2-3 tbsp of the mussel cooking liquor to each bowl of soup and serve with a glass of Chablis.

Ingredients ~ Serves 6 ~ Prep time - 30 mins

• 1.5kg of ripe tomatoes
• 4 tbsp of chopped fresh thyme
• a pinch of saffron
• 1/4 cup of extra virgin olive oil
• 36 mussels
• white wine (If you wouldn't drink it, don't cook with it)
  
• salt

Method

For six people, chop 1.5kg of ripe tomatoes and puree in a food processor. Sieve the mashed tomatoes (a conical sieve works well, pushing the puree through with a ladle) into a pot, discarding the remaining skin and seeds.

Add 4 tbsp of chopped fresh thyme and a pinch of saffron. Heat the puree until it is just boiling. Remove from the heat and add a quarter of a cup of extra virgin olive oil a little at a time while whisking, until it is blended in well. The tomato soup should be rich and glossy. Season with salt to taste, and chill.

Meanwhile, scrub 36 mussels and remove the beards. Place them in a pot, add a splash of white wine, put the pot on a high heat with the lid on and cook until they open. Remove from the heat and take all but 12 out of their shells.

Distribute the mussels evenly into soup dishes, add the chilled tomato mix and serve.