Quadrelli with lamb and thyme, mussel sauce, and puffed potato

Boil the mussel water and tomato pulp for 5 minutes and let cool. Add the mussels and fermented pepper.
Put everything in a Pacojet container and freeze at minus 20 degrees. Then process the mixture twice with the Pacojet and store in the refrigerator. Mix cream, potato, water, and oil with a whisk. Adjust the salt and pour everything into a siphon, charge it with two capsules, and keep it in a bain-marie at 60°C.
Cook the Quadrelli in plenty of salted water and sauté with a knob of butter. Plate the Quadrelli, then top with the mussel sauce and potato foam.
Chef Andrea Bertarini, Master Show event, October 24, 2016. Lamone Tamborini Wines. Switzerland.