Mussel Chowder - cooking recipe

Ingredients

4 1/2 lbs mussels, cleaned and streamed, using half white wine and half water, 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
1/2 teaspoon black pepper
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

Preparation

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 the remaining mussels and halve them crosswise.
Wash the chopped leeks in a bowl of cold water. Then lift out and drain well.
Cook leeks, carrots, bell peppers and shallot with salt and pepper in the 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 the strained mussel cooking liquid and wine and simmer 10 minutes.
Stir in halved mussels and cream and simmer, until just heated through, about 1 minute. Season with salt and pepper.