Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Water
1 c Dry wine
3 Fresh Thyme springs or
1 teaspoon dried, crumbled
1 1/2 lb Mussels, scrubbed, debearded

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1/4 c (1/2 stick) butter
4 lg Leeks, chopped (white and
Pale greenparts only)
1 lb Russet potatoes, peeled,
Coarsely chopped
3/4 c Bottled clam juice

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3/4 c Half and half
3 tb Chopped fresh herbs (such as
Chives, parlsey and/or
Thyme)

Bring two cups water, white wine and fresh thyme sprigs to boil in
large pot. Add mussels, cover and boil until opened, about 4
minutes. Using slotted spoon, transfer mussels to bowl. Discardy any
unopened mussels. Strain and reserve cooking liquid. Remove meat from
shells and reserve. Discard shells.

Melt butter in heavy large saucepan over medium heat. Add leeks and
saute' until just tender, about 4 minutes. Mix in potatoes and
reserved mussel cooking liquid. Cover and cook until potatoes are
tender, about 35 minutes. Transfer leek-potato mixture to food
processor. Add clam juice and puree until smooth. (Can be prepared 1
day ahead. Cover mussels and soup separately and then refrigerate.)

Return soup to heavy large saucepan and bring to simmer. Stir in half
and half and reserved mussels. Cook until just heated through. Season
to taste with salt and pepper. Mix in chopped herbs and serve.

SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II.

Shared by Cate Vanicek

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