Mussel Soup with Potato and Leeks

Serves 4

The Potatoes and Leeks combine to produce a chowder-like taste to sparkling, fresh mussels in a broth.

2 cups water
1 cup dry white wine
2 tsp. saffron
1 large garlic clove, crushed
1 bay leaf
2 pounds mussels, scrubbed, debearded
4 cups 1/2 inch cubes peeled russet potatoes ( about 3 medium )
1 1/2 cups low-fat ( 1% ) milk

• Combine water, wine, saffron, garlic, and bay leaf in a large pot. Bring to a boil.
• Reduce heat; cover and simmer 8 minutes. Add mussels.
• Increase heat to high, cover and cook until mussels open, about 4 minutes (disgard any mussels that do not open).
• Pour mixture into strainer set over large bowl; reserve cooking liquid in bowl.
• Cool mussels. Remove mussels from shells; discard shells.
• Meanwhile, cook potatoes in a large pot of boiling salted water until tender, about 10 minutes. Drain.
• Transfer 1 cup potatoes to heavy large saucepan.
• Puree remaining pototoes and 1 cup of milk in processor until smooth. Add purre to saucepan.
• Add reserved mussel cooking liquid, and remaining 1/2 cup of milk. Bring to a simmer.
• Stir in mussels, season to taste with salt pepper and serve.