Potato and Leek Soup with Mussels

Method

1. Slice the leek down the middle and clean out all the sand and grit that may be between the fibers. Chop the leeks, potatoes and onion coarsely.
2. Heat up a large pot on a medium heat and add 2 tbsp of olive oil.
3. When the pot is warm add the garlic, onions, leeks, and thyme and sauté very slowly for about 6 minutes until the onions become soft and translucent.
4. Add the potatoes and sweat for a further two minutes on a medium heat before adding the salt and pepper; Add the vegetable stock and turn the heat down to a low heat and simmer for 10 minutes or until the potatoes are soft.
5. Add the cream to the soup and bring back to the boil; When the soup boils remove from the heat and let cool for a few minutes, blend using a hand blender or food processor.
6. Blend until smooth then pass the soup through a sieve if you desire a smoother texture.

For the mussels

1. Add 1 tbsp of oil to a hot pot.
2. Add the cleaned mussels to the hot oil.
3. Add the white wine and cover the pot. Cook until the mussels have opened.
4. With a slotted spoon, remove the opened mussels from the pot and set aside in a large bowl. Steam any closed ones another 1 or 2 minutes to see if they’ll open.
5. Strain the cooking liquid into a bowl through a strainer lined with several layers of cheesecloth to trap any grit from the mussels.
6. Boil for 3 to 4 minutes to reduce and concentrate the flavor then add the reduced liquid to the soup.

Assembly

Remove the mussels from their shells. Leave 4 mussels per serving for garnish. Garnish with chopped parsely and chives.