Serves: Serves about 6-8 as main course
- 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 ⅔ 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.