Cook the mussels. Save the mussel jus for the soup. Remove the mussels from their shells
Season the chicken fillet and cook in some chicken bouillon.
Fry the shallots with the ginger, celery and fennel. Add the honey and caramelize. Add the mussel jus, Gueuze and veal jus. Let boil. Pass through a sieve. Finish with a knob of butter. Season to taste. Blend just before serving.
Braise the diced celery and fennel in some butter. Add tomato and season.