| 1 | Melt 2 tablespoons unsalted butter in nonaluminum stockpot over medium-high heat. |
| 2 | Add leek, celery, and shallots and saute until wilted and just beginning to color, about 5 minutes. |
| 3 | Add peppercorns, allspice, bay leaf and thyme and saute 2 to 3 minutes to flavor vegetables. |
| 4 | Add mussels and toss gently to blend. |
| 5 | Pour in cider and bring to a simmer. |
| 6 | Cover and steam 5 minutes. |
| 7 | Remove opened mussels using slotted spoon and transfer to large bowl. |
| 8 | Cover with damp cloth and keep warm. |
| 9 | Continue cooking remaining mussels until opened, about 5 minutes. |
| 10 | Transfer opened mussels to bowl; discard any unopened mussels. |
| 11 | Reserve broth. |
| 12 | Remove mussels from shells. |
| 13 | Reserve 2 shells for each serving of soup; discard remaining shells. |
| 14 | Ladle reserved broth through strainer lined with several layers of moistened cheesecloth. |
| 15 | Rinse and dry stockpot. |
| 16 | Melt remaining ?cup butter in stockpot over medium-high heat until foamy. |
| 17 | Add flour and whisk 2 to 3 minutes. |
| 18 | Blend in broth 1 cup at a time. |
| 19 | Cook until mixture begins to thicken. |
| 20 | Stir in cream, nutmeg, salt and pepper. |
| 21 | Continue cooking until slightly thickened and very smooth. |
| 22 | Reduce heat to low, add mussels and stir until just heated through. |
| 23 | Taste and adjust seasoning. |
| 24 | Ladle soup into heated bowls. |
| 25 | Garnish with reserved shells. |
| 26 | Sprinkle with chives and serve. |
| 27 | "hearty farmhouse suppers" "bon appetit" february, 198Typos by jeff pruett. |
