Mussel and Olive Oil Bisque

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4 ounces leeks, cleaned and diced

4 ounces onions, chopped

2 cloves garlic, chopped

2 ounces olive oil

1 pound cleaned mussels

2 ounces brandy

2 ounces white wine

4 ounces tomatoes, peeled, seeded and chopped

4 to 8 ounces water

Salt and pepper, to taste

4 ounces virgin olive oil

1 teaspoon butter