French Mussel Bisque

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1 (750-ml) bottle dry white wine, divided

3 pounds fresh mussels, cleaned

6 tablespoons (3/4 stick) unsalted butter

1 1/2 cups chopped yellow onion (2 onions)

1 large leek, white and light green parts, cleaned and chopped

2 carrots, chopped

4 teaspoons minced garlic (4 cloves)

1/2 teaspoon saffron threads

Kosher salt and freshly ground black pepper

4 whole canned plum tomatoes, chopped

1 1/2 cups half-and-half

1 cup heavy cream

2 tablespoons minced fresh parsley or dill