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1
Set a colander in a large heatproof bowl in the sink.
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2
In a large saucepan, combine the water with 1/2 cup of the wine and the bay leaves and bring to a boil.
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3
Add the mussels, cover and steam, shaking the pan a few times, until the mussels open, 4 to 5 minutes.
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4
Drain the mussels in the colander; reserve the cooking liquid.
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5
Remove the mussels from their shells and put them in a bowl.
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6
Cover with plastic wrap.
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7
Heat the olive oil in a large saucepan.
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8
Add the leek, celery, poblano and onion and season with salt and pepper.
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9
Cover and cook over low heat, stirring often, until softened, about 8 minutes.
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10
Add the garlic, saffron and allspice, cover and cook until fragrant, about 5 minutes.
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11
Add the tomatoes and cook over moderate heat, stirring, until the juices have evaporated and the tomatoes start to brown, about 4 minutes.
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12
Add the remaining 1/4 cup of wine.
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13
Slowly pour in the reserved mussel cooking liquid, stopping before you reach the grit.
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14
Add the potato and chickpeas to the saucepan and bring to a boil.
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15
Cover and cook over low heat for 25 minutes.
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16
Season with salt and pepper.
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17
Just before serving, add the mussels and reheat them gently in the stew.
