2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, diced
1/2 bulb fennel, finely diced
4 red potatoes, cut into 1/2 inch cubes
1 teaspoon chopped garlic
1 cup white wine
2-1/2 cups clam juice
1-1/2 cups cooked mashed potatoes
1 cup milk
1 bay leaf
Pinch cayenne pepper
1/2 teaspoon thyme
1/2 lb smoked mussels
Fresh parsley sprigs
Salt and pepper
Heat olive oil in soup pot. Add onions, carrots, calery, fennel, and garlic. Gently saute for 10 minutes. Do not let vegetables brown. Add potatoes. Add the wine, clam juice, bay leaf, cayenne and thyme. Let the soup simmer until potatoes are cooked. Stir in mashed potatoes, milk and mussels. Salt and pepper to taste. Do not let the soup come to a boil. Garnish with parsley.
Serves 4 to 6