Creamy Lentil Soup with Mussels

• 3 tablespoons unsalted butter
• 2 shallots, minced
• 1 cup dry white wine
• 2 thyme sprigs
• 1 pound mussels, scrubbed and bearded
• 1 tablespoon olive oil
• 2 carrots, minced
• 4 cups water
• 2 cups bottled clam juice
• 1 1/2 cups green lentils
• Snipped chives

1. Melt 1 tablespoon of the butter in a medium saucepan.
2. Add half of the shallots and cook over low heat for 2 minutes.
3. Add the wine and thyme sprigs and bring to a boil.
4. Add the mussels, cover and cook for 3 to 5 minutes; remove them to a bowl as they open.
5. Strain and reserve the cooking liquid.
6. Remove the mussels from their shells.
7. Discard the shells.
8. Heat the olive oil in a medium saucepan.
9. Add the carrots and remaining shallot and cook over low heat until softened but not browned, about 5 minutes.
10. Add the water, clam juice, reserved cooking liquid and lentils.
11. Cover and simmer over low heat until tender, about 1 hour.
12. Puree the soup in a food processor or blender.
13. Pass it through a fine sieve set over the saucepan and whisk in the remaining 2 tablespoons of butter.
14. Arrange the mussels in soup plates and ladle the soup over them.
15. Sprinkle with the chives and serve.

unsalted butter, shallots, white wine, thyme, mussels, olive oil, carrots, water, clam juice, green lentils, chives

Taken from www.foodandwine.com/recipes/creamy-lentil-soup-with-mussels (may not work)