Title: Soup: cream of leek soup with mussels (bon ap
 Categories: Main dish, Potatoes, Soups
      Yield: 6 Servings
 
      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.