1/2 cup minced onions
1 teaspoon fennel seed
1 teaspoon dried thyme
1 small bay leaf
1 1/2 cups dry white wine
5 pounds mussels, cleaned
1 cup chopped white part scallion (about 3 bunches)
2 tablespoons butter
1-14 ounce can - canned tomatoes (chopped)
1 to 1 1/2 cup cream
1/2 cup chopped scallion greens

In a large kettle, combine the onion, fennel seed, thyme, bay leaf and wine, bring to a boil and simmer - covered for 15 minutes. Add the mussels and steam for 4-6 minutes or until the shells are just opened. Discard any unopened mussels. Strain the cooking liquid thru a fine sieve into a bowl. Remove mussels from shells, checking to remove beards if present. In a large kettle, cook white part of scallion in butter over moderately low heat, stirring occasionally for 5 minutes. Add the tomato and cook mixture for 10 minutes. Add the mussel liquid and cream, bring mixture to a slow boil, simmer for 10 minutes. Do not let the cream curdle. Add the reserved mussels and scallion greens, heat the soup over low heat until heated through.

Serves: 4-4 cup servings.

Submitted by: Ron Rozsa

Source: Lisa Chasko