French Mussel Bisque

Directions

1. 1
   Bring 1 1/2 cups water and 1 cup of the wine to a boil in a large, shallow pot.
2. 2
   Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open.
3. 3
   When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn't open.
4. 4
   Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.
5. 5
   Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat.
6. 6
   Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes.
7. 7
   Reduce the heat to low, cover, and cook for 20 minutes.
8. 8
   Add the tomatoes and cook for another minute.
9. 9
   Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes.
10. 10
    Add the reserved mussels, the half-and-half, and the cream.
11. 11
    Heat until just heated through but not boiling.
12. 12
    Stir in the parsley or dill, 1 teaspoon salt, and 1/2 teaspoon pepper.
13. 13
    Serve hot.