Cream of Potato Soup with Roasted Garlic and Mussels | RICARDO

Ingredients

• 10 small cloves garlic, peeled and halved
• 3 tbsp (45 ml) olive oil
• 2 leeks, chopped
• 3 russet potatoes, peeled and diced (about 3 cups)
• 5 cups (1.25 litres) chicken broth
• 3 small cloves garlic, peeled and thinly sliced on a mandolin
• 3 tbsp (45 ml) canola oil
• 1/4 cup (60 ml) white wine
• 1 shallot, peeled and chopped
• 2.2 lb (1 kg) fresh mussels, scrubbed clean and trimmed
• Salt and pepper