(*) With sharp kitchen knife or possibly razor blade (Attention: only the skin and rather at the edges than in the middle!) Mussels stand in salt water for half an hour, pour off and wash once under running water. Discard all opened or possibly opened ones. Brush the remaining ones clean from scratch, perhaps pulling off any whiskers.
While the mussels are in the water, cut the peppers and zucchini into lozenges or small cubes. Boil the peppers al dente in salted water, which takes about 90 seconds. Score the tomatoes crosswise, remove the blossom, dip them in boiling water for only 1-2 seconds, peel, seed and cut into wedges.
Briefly sauté the finely diced greens in olive oil in a large saucepan, add thyme, mussels, garlic and wine, season a tiny bit with pepper, then put lid on and quickly bubble at full temperature. After 3-5 min, when all the mussels have opened, pour everything together onto a colander and collect the stock. Break out the mussels, reserving 3 nice ones per unit in the shell and for garnish.
Strain the stock through a fine sieve, season heartily with saffron and herbs de Provence, add grated potato to thicken and season again. Zucchini in the stock form, in about 1 minute quietly simmer on low heat, then peppers, tomatoes, chopped parsley and thyme and the from the shell g
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