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Soup: Cream Of Leek Soup With Musselsmain dish, soups, potatoes 2 cup water 1 cup dry wine 3 fresh thyme springs or 1 1 teaspoon dried, crumbled 1 1/2 lb mussels, scrubbed, debearded -------- 1/4 cup (1/2 stick) butter 4 large leeks, chopped (white and 1 pale greenparts only) 1 lb russet potatoes, peeled, 1 coarsely chopped 3/4 cup bottled clam juice -------- 3/4 cup half and half 3 tablespoon chopped fresh herbs (such as 1 chives, parlsey and/or 1 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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