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1
Preheat the oven to 375 degrees F.
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2
In a medium pot, combine the mussels, wine, water, lemon juice, bay leaf, and crab boil, and bring to a boil.
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3
Cover, reduce the heat, and simmer until the mussels have opened, 5 to 6 minutes.
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4
Remove from the heat and discard any unopened mussels.
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5
Strain the cooking liquid through a strainer lined with cheesecloth into a clean container.
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6
Remove the mussels from the shells and set aside.
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7
Discard the shells.
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8
In a large pot, cook the bacon over medium heat until just golden and starting to crisp, about 3 minutes.
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9
Add the onions and leeks, and cook until soft, about 4 minutes.
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10
Add the garlic, salt, and cayenne, and cook, stirring, for 30 seconds.
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11
Add the bay leaves and thyme, and stir well.
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12
Add the strained mussel cooking liquid, the potatoes, milk, and cream and bring to a boil.
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13
Reduce the heat and simmer until the potatoes are tender, about 12 minutes.
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14
Discard the bay leaf and thyme sprigs.
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15
Add the cooked mussels and simmer until warmed through.
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16
Remove from the heat and adjust the seasoning, to taste.
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17
Meanwhile, place the bread slices on a baking sheet and rub on both sides with the garlic cloves.
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18
Bake until light golden brown, turning once, about 15 minutes.
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19
Remove from the oven and let cool slightly.
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20
Ladle into soup bowls, garnish with the parsley, and serve with the garlic croutons.
