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1
Thinly slice the leeks and rinse them very thoroughly.
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2
No vegetable holds its grit like a leek.
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3
Cut the bacon into short, thin strips and put them into a deep, thick-bottomed pan with the butter.
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4
Let the bacon color lightly over medium heat.
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5
Decrease the heat, add the leeks, and cover with a lid.
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6
Let them cook for twenty minutes or so, with an occasional stir, until they are soft and sweetthey should not color.
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7
Remove from the heat.
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8
Check the mussels and pull away any beards.
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9
Discard any mussels that are broken, open, or exceptionally heavy.
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10
Put them in a large pot, pour in the vermouth, and cover tightly with a lid.
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11
Place over high heat until the mussels have opened (a matter of minutes), then remove each mussel from its shell.
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12
Peel the potatoes and cut them into large dice.
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13
Put them in a saucepan with 1 3/4 cups (400ml) of the mussel cooking liquor, drained through a sieve.
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14
Add the cream, bay, thyme, and a little black pepper (no salt).
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15
Bring to a boil, then decrease the heat so that the potatoes simmer gently for about ten minutes.
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16
Add three-quarters of the cooked potatoes to the leeks and bacon.
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17
Put the remainder in a blender with the cream (pick out the herbs first) and blitz briefly until smooth (too long and it will turn gummy).
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18
Pour into the pan and add the mussels and parsley.
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19
Bring all to a boil and serve.
