1. Steam one-third of the mussels in a covered saucepan. Clean and set aside, covered with cooking liquid.
2. Put the remaining mussels, shallots, parsley, coriander, ginger, lemon grass, saffron, bay leaf, white wine and rice into a saucepan. Bring to a boil and cook for 15 minutes.
3. Add cream and cream fraîche. Strain and blend in a mixer. Chill in ice water.

Preparing the Tomato Gelée

1. Season tomatoes with salt and pepper. Marinate for 2 hours.
2. Mix in a Robot Coupe and place into cheesecloth to strain.
3. Bloom 7 leaves of gelatin in 1 liter (4 cups) of the tomato liquid.

Preparing the Cucumbers

Season the grated cucumber with salt and pepper; drain and toss with oil and vinegar.

Presentation

1. Pour 100 ml (scant 1/2 cup) of tomato liquid into each soup cup and chill until firm.
2. With two spoons, form an oval mound (quenelle) of cucumber salad;
3. place it on the gelée and garnish with four mussels.
4. Serve with the chilled mussel velouté.