Serves 4

Ingredients:

12 tablespoons butter, in all
1/2 cup flour
2 cups finely diced onion, bell pepper and celery
2 tablespoons crab boil
6 cups half and half
1/4 teaspoon white pepper
1/4 teaspoon Louisiana-style hot sauce
1 tablespoon dry Vermouth
1/8 teaspoon lemon juice
1 teaspoon Creole seasoning
1 teaspoon chopped garlic
6 ounces Brie, diced (remove outer rind and discard)
8 ounces fresh crabmeat

Serves 4

Croutons for Soup:
4 1-inch cubes peasant bread
Extra-virgin olive oil
Pinch of salt

Mussel Soup:
4 teaspoons extra-virgin olive oil
2 teaspoons butter
2 teaspoons minced garlic
2 bay leaves
48 mussels, washed
11⁄2 cups dry white wine
Pinch of crushed red pepper flakes
1⁄2 cup cannellini beans(reserve 1⁄2 cup of liquid)
4 tomatoes, blanched, seeded and diced
4 teaspoons chopped Italian parsley
Salt and white pepper

Croutons for Soup:
Toast bread cubes lightly until golden brown. Drizzle with olive oil and season with salt. Set aside.