1. Remove the stem from the tomatoes, blanch for 30 seconds and drain. Peel, seed and cut into wedges.

2. Peel and chop the shallot.

3. In a large saucepan, put the mussels with 15 g of butter, shallot, and wine. Cover and bring to a boil over high heat.

4. Drain the mussels when they are open. Filter the juice. Remove the empty shells and arrange the mussels in 4 shallow plates.

5. In a saucepan, reduce the filtered mussel juice by half over high heat.

6. Remove from heat. Whisk the juice with the remaining cold butter cut into small pieces. Then incorporate the tomato wedges, chopped chives, Meaux mustard, and lemon juice. Taste, season with salt and pepper to your taste. Gently incorporate the whipped cream into the preparation.

7. Coat the mussels with the sauce. Serve hot.