---------- Recipe via Meal-Master (tm) v8.02
  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
     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
     3/4 c  Half and half
       3 tb Chopped fresh herbs (such as
            Chives, parlsey and/or
   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