Erin French's Chowder of Mussels with Bacon, Leek & Lime - edible Southeastern Massachusetts

Ingredients

• 2 pounds fresh mussels in the shell
• Extra-virgin olive oil, as needed
• 4 strips bacon (diced)
• 3 cups roughly chopped leeks
• 2 cups chopped celery
• 1 cup roughly chopped onion
• 2 garlic cloves minced
• Kosher salt and freshly ground black pepper
• 2 dried bay leaves
• 1 teaspoon fresh thyme leaves
• 2 tablespoons all-purpose flour
• ⅓ cup dry white wine
• 1 pound russet potatoes, peeled and cut into 1-inchcubes (about 4 cups)
• 6 tablespoons cold unsalted butter
• Grated zest and juice of 1 lime
• 3 cups whole milk
• 1½ cups heavy cream
• ⅓ cup chopped fresh cilantro