Mussel Chowder

• 2 cups white wine
• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 5 pounds mussels, scrubbed, beards removed
• 2 teaspoons unsalted butter
• 4 medium leeks, halved lengthwise and thinly sliced crosswise
• 2 carrots, peeled and cut into 1/4-inch dice
• 2 cups red potatoes, cut into 1/4-inch dice
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 teaspoon saffron threads
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 1/4 cup fresh basil leaves, cut crosswise into thin strips

1. Place 1 cup of wine, the water and the lemon juice in a large pot and bring to a boil.
2. Lower heat, add the mussels, cover and steam, shaking the pot from time to time, until the mussels open, about 7 minutes.
3. Set aside until cool enough to handle.
4. Pull the mussels from the shells and refrigerate.
5. Reserve the broth.
6. Melt the butter in a large, wide pot over medium heat.
7. Add the leeks and cook until wilted, about 5 minutes.
8. Add the carrots and potatoes and cook for 4 minutes longer.
9. Add the mussel broth and the remaining wine and simmer for 15 minutes.
10. Turn the heat to low and stir in the milk and cream.
11. With the liquid barely at a simmer, cook for 30 minutes.
12. Stir in the saffron and cook for 5 minutes longer.
13. Add the mussels, salt and pepper and cook just until the mussels are warmed.
14. Ladle into bowls and garnish with the basil.
15. Serve immediately.

white wine, water, lemon juice, mussels, unsalted butter, leeks, carrots, red potatoes, milk, heavy cream, saffron threads, kosher salt, freshly ground pepper, fresh basil

Taken from cooking.nytimes.com/recipes/5094 (may not work)