Open the oysters, recover the filtered juice, clean the flesh, set aside in their juice.
Shell the mussels, set aside.
Cut the tomatoes into large chunks, put in the bowl of the mixer with the peeled garlic, mix, tamp down, set aside.
Poach the oysters and mussels in the oyster juice very quickly to cool them down and keep them warm.
Cut carrots and onion into a fine brunoise, blanch and sweat gently in butter, salt (little) and pepper.
Peel the spinach and sweat raw, lightly salt and pepper, drain.
Heat the tomato sauce added with 1/3 of the oyster juice and the fresh cream, bring to a broth and winnow with the remaining butter.
Arrange a thin crown of spinach in a deep plate, arrange the oysters and mussels in the middle.
Arrange some vegetable brunoise on top.
Coat the seafood with the garlicky tomato sauce, garnish with chervil fluff.
A creation of Chef Hubert
