Mussel Chowder with Colorful Vegetables

Ingredients

• 2 Cup water
• 1 Cup bottled clam juice
• 4 Pound mussels, scrubbed (debearded, if necessary; see Note)
• 6 Tablespoon butter
• 3 Tablespoon olive oil
• 4 Cup peeled, diced all-purpose potatoes (about 1 1/4 pounds)
• 1 Teaspoon salt
• 0.5 Teaspoon freshly ground black pepper
• 2 Count carrot, peeled and finely diced
• 2 Count leek, cleaned and thinly sliced (white and pale green parts only)
• 1 Count yellow bell pepper, seeded and finely diced
• 1 Count large shallot, chopped
• 1 Tablespoon minced garlic
• 0.75 Cup dry white wine
• 2 Cup heavy cream

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