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Ingredients

• 2 cups water
• 1 cup bottled clam juice
• 4 pounds mussels, scrubbed (debearded, if necessary; see Note)
• 6 tablespoons butter
• 3 tablespoons olive oil
• 4 cups peeled diced all-purpose potatoes (about 1 1/4 pounds)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 carrots peeled and finely diced
• 2 leeks cleaned and thinly sliced (white and pale green parts only)
• 1 yellow bell pepper seeded and finely diced
• 1 large shallot, chopped
• 1 tablespoon minced garlic
• 3/4 cup dry white wine
• 2 cups heavy cream

Description

Mussel Chowder With Colorful Vegetables - The Huffington Post

Kitchen Daily