| (CLICK TO BUY)
2 cups water
About 3 cups dry white wine
3 pounds mussels, scrubbed and bearded*
1/2 cup (1 stick) unsalted butter
1 large yellow onion, chopped
1 large leek (white part and two-thirds green), well rinsed, dried and minced
2 carrots, peeled and minced
4 cloves garlic, minced
3 ripe medium-size tomatoes, seeded and chopped
2 tablespoons chopped fresh dill
3 tablespoons chopped fresh basil
2 cups light cream
1 cup heavy or whipping cream
Salt and freshly ground black pepper, to taste
*Please Note: Our mussels our sold in 2lb increments.
Pour the water and 1 cup of the wine into a large pan. Add the mussels, cover the pan, and cook over high heat until
the mussels open. (Discard any that do not open.) When cool enough to handle, remove the mussel meats from the shells
and set aside. Strain the cooking liquid through a sieve lined with a double thickness of cheesecloth and reserve.
Melt the butter in a large stock pot over high heat. Add the onion, leek, carrots, and garlic and sauté
over high heat for 5 minutes. Reduce heat to low, cover the pot, and cook, stirring occasionally, for 25 minutes.
Add the tomatoes and cook uncovered 5 minutes.
Add enough of the remaining wine to the mussel cooking liquid to measure 5 cups. Add to the stock pot and heat to boiling.
Reduce heat and simmer uncovered 15 minutes.
Stir in the dill and basil, then the light and heavy creams, and finally the mussel meats. Season to taste with salt and
pepper. Heat just until the soup is warmed through. Serve immediately with lots of crusty bread.