Vegetable Stew with Mussels

Peel the carrots and onions. Rinse the onions, carrots, and celery. Thinly slice the carrots, and finely dice the onions and celery.

Blanch the tomatoes in boiling water, then rinse under cold water. Remove the peel, cut into quarters, and remove the seeds. Peel and finely chop the garlic. Rinse and dry the thyme, then remove the leaves.

Clean the mussels thoroughly, making sure to remove the beards. Discard any mussels that are already open. Rinse under running water, then drain thoroughly.

Heat the oil in a large saucepan. Cook the vegetables over low heat for 4 minutes, or until soft. Mix the thyme into the vegetables.

Deglaze with the fish stock, then bring to a boil. Reduce the heat and simmer for 5 minutes, then season to taste with salt and pepper.