In a hot pan saute mussels with 1 tbsp garlic and 2 sliced shallots in grapeseed oil, then deglaze with beer...cook covered until mussels open.

Once mussels open remove them to a tray to allow to cool, once cool pick out mussel meat and reserve the mussel liquor.

Saute fennel/pork sausage til browned all over then remove to tray.

Now add onions to the pan with 1/2 cup butter and cook til slightly caramelized.

Add in carrot, leek, celery, fennel and cook til softened.

Add in flour and cook out for 5 minutes.

Add in the fish stock, cream, saffron, thyme, potatoes, garlic confit, reserved mussels, fennel sausage and the smoked tomatoes.

Simmer the soup for 30 minutes

Season to taste.