Toby's Mussel Chowder

Place wine , butter , garlic, and 1 tablespoon basil in a stockpot and brings to a simmer. Add mussels and steam, covered, over high heat, for 8 to 12 minutes. Check to see when shells begin to open, be careful not to overcook. When mussels open, remove them from the heat, and drain , reserving liquid. Set mussels aside to cool, discarding any unopened mussels. When cool, remove meat from shells, chop coarsely, and refrigerate until needed.

In a stockpot, over medium-high heat, saute bacon until fat is rendered and bacon begins to brown. Add onions, celery and cook until onions turn translucent, 6 to 8 minutes. Add potatoes and thyme and cook for 3 to 4 minutes. Add stock or clam juice, reserved mussel liquid, remaining 1 tablespoon basil, salt and pepper. Bring to a boil, lower heat and simmer, covered, for 30 minutes, or until potatoes are soft and begin to thicken chowder. Add milk , chopped mussels and bring back to simmer . Reheat for 2 to 3 minutes. Check for seasoning. Serve with garlic bread