2 cups water
3 cups dry white wine
3 pounds mussels, rinsed and bearded
1 stick butter
1 large onion, chopped
1 large leek, white part and 2/3 green part, cleaned and minced
2 carrots, minced
4 cloves garlic, minced
3 medium tomatoes, seeded and chopped
2 tablespoons chopped fresh dill
3 tablespoons chopped fresh basil
2 cups light cream
1 cup heavy cream
Salt and fresh ground pepper
1. Pour water and one cup wine into large pan. Add mussels, cover pan and steam until mussels are open, about 3-5 minutes. Discard any mussels that do not open and cool. When cool enough to handle, remove mussel meat from shell and set aside. Save 3 cups of cooking liquid and set aside.
2. Melt butter in large stock pot over high heat and add onion, leek, carrots and garlic. Saute for 5 minutes, reduce heat to low, cover pot and and cook for 25 minutes, stirring every 5 minutes or so.
3. Add tomatoes and cook for 5 more minutes. Add remaining wine to mussel cooking liquid, add to pot and heat to boiling. Reduce heat and simmer uncovered for 15 minutes.
4. Add herbs, then creams, then mussel meats. Season to taste with salt and pepper and heat just until soup is heated through. Serve with salad and nice crusty bread.