Active Time

　　1 hour

　　Total Time

　　1 1/4 hours

　　

Ingredients

Makes 8 first-course servings

　　4 1/2 lb mussels (preferably cultivated), cleaned and steamed , using half white wine and half water and reserving cooking liquid

　　2 medium leeks (white and pale green parts only), finely chopped

　　2 medium carrots, finely chopped

　　2 large orange bell peppers, finely chopped

　　1 large shallot, finely chopped

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1/2 stick (1/4 cup) unsalted butter

　　2 tablespoons olive oil

　　2 large garlic cloves, minced

　　1/2 cup dry white wine

　　1/4 cup heavy cream

　　Accompaniment: crusty bread

　　

Step 1

Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Set aside 24 mussels in their shells, then shuck remainder and halve them crosswise.

　　

Step 2

Wash chopped leeks in a bowl of cold water, then lift out and drain well.

　　

Step 3

Cook leeks, carrots, bell peppers, and shallot with salt and pepper in butter and oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until tender, about 7 minutes. Stir in garlic and cook, uncovered, stirring, 1 minute. Add strained mussel cooking liquid and wine and simmer 10 minutes.

　　

Step 4

Stir in halved mussels and cream and simmer, stirring, 5 minutes. Add reserved mussels in their shells and simmer until just heated through, about 1 minute. Season with salt and pepper.