Mussels in Tomato Mousse in a Nest of Leek Sparrows

For the sparrows, prepare eggs, flour, egg yolks, milk, salt and pepper to a thick liquid dough and scrape from a board with a kitchen knife into boiling water. Quench in cold water, drain.

In a frying pan, steam the leek cut into strips with butter until soft, add the sparrows and heat with the leek. Rinse and clean the mussels, remove already opened mussels. Finely dice the vegetable onion and celery.

Prepare a clear soup from the white wine, half a liter of water, the diced onion and bay leaves, salt, celery and pepper, simmer on low heat for five minutes.

Add the mussels, cover and simmer for five minutes.

Take out the mussels, remove the mussel meat. Continue to cook the clear soup with the vegetables heartily without the lid (reduce), then strain.

Blanch (scald) the tomatoes hot, then remove the skin and mash them. Lightly color a diced vegetable onion in butter, add the mashed tomatoes, add the reduced clam broth and 2 bay leaves, and cook. Add the mussels, season with the juice of one lemon, salt, pepper and olive oil.

Serve on the leek spaetzle.

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