Peel the onions and cut them into 1 cm pieces. Remove the threads from the celery and cut the celery diagonally into 1 cm pieces. Clean and rinse the leeks and cut them into 1 cm pieces. Peel and roughly chop the garlic cloves. Rinse the mussels under cold running water, remove the beards and clean the mussels with a root brush. Pick out open and damaged mussels.
Heat the olive oil in a saucepan. Add the celery, onions, leeks and garlic and sauté. Then add bay leaf spice, mussels, saffron and peppercorns. Extinguish with white wine and fill up with fish stock. Season with chili spices and simmer on medium heat for 5 minutes with the lid closed, swirling the pot a few times without opening the lid. 3.
Pour the mussels into a sieve and collect the broth.
Boil the broth by 13. Meanwhile, remove the clam meat from the shells and place in a large enough bowl with the vegetable pieces. Remove the shrimp tails from the shells, score them on the back and remove the intestines. 4.
Drain the olives well and cut them in half lengthwise. Blanch (scald) the tomatoes, rinse, skin, quarter lengthwise and core. Pluck the parsley leaves and chop coarsely. Cut chives into fine rolls.
5. crayfish tails in the broth form and pull 1 minute. On top of tomatoes, mussel meat, olive
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