Review of last recipe (photo above) - I remembered a similar type soup ( it was posted on 7/27/12; a Cream of Pumpkin Soup with Cinnamon Croutons), but this one had the flavor I was looking for.  I couldn't find a pumpkin, so used butternut squash.  The heavy cream doesn't hurt either.

TODAY'S RECIPE - MUSSEL SOUP
From The New York Times, August 24, 1983 ...

Serves 4-6

2 lbs mussels
2 tbsp butter
2 tbsp finely chopped shallots
1/4 cup finely chopped onions
1/2 tsp saffron
2 parsley springs
1 bay leaf
1 sprig fresh thyme or 1/2 tsp dried thyme
1 cup dry white wine
2 c heavy cream
cayenne pepper to taste
freshly ground pepper to taste
1 cup chopped fresh, skinless and seedless tomatoes

Scrub mussels under cold water with a hard brush removing beards, and drain.

Heat butter in large saucepan.  Add shallots and onion and cook briefly, stirring but not browning.  Add the mussels, saffron, parsley sprigs, bay leaf, thyme and wine and bring to a boil.  Cover and cook over high heat for 4 minutes.  Add cream, cayenne and ground pepper.  Bring to a boil and simmer for 2 minutes.

Strain mixture in a fine mesh strainer or cheesecloth.  Reserve broth.  Remove mussels from shells.  Transfer reserved broth to saucepan and add mussels and tomatoes.  Bring to a boil  Serve immediately.