Cut onion and garlic into dices and sauté in butter. Add minced fennel, rice and cook through for 2-5 minutes.

Cook mussels in shells in salted water, adding bay leaf, filter.

Cut sweet pepper into circles, mix with rice and stock, cook for 20 minutes.

Put shrimps in the soup, add shrimps and cook through.

When serving, season the soup with minced cayenne pepper and top with greens.