Tomato Gazpacho Granita with Shellfish Tartar and Herbs, a recipe from Jacques and Laurent Pourcel o

Ingredients

• - 6 nice ripe tomatoes
• - 250 ml (1 cup) tomato juice (for hors d'oeuvre portions)
• - 130 ml (1/2 cup) olive oil
• - 2 shallots
• - 200 ml (3/4 cup) dry white wine
• - 12 nice Bouzigues oysters
• - 24 Mussels
• - 32 Clams
• - 16 Sea urchins
• - A small bunch of chives
• - A small bunch of chervil
• - Juice of 1 lemon
• - Salt, fleur de sel, freshly ground white pepper, celery salt
• - Tabasco