Mussel Soup With Avocado, Tomato, And Dill
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1.5 cups
Water1 cup
Half-And-Half1 tsp
Salt3 tbsps
Dill (coarsely chopped fresh)Directions:
1
Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry
2
Cook leeks in butter in a wide 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes
3
Add thyme and cook, stirring, 1 minute
4
Stir in beer and water, then increase heat to moderately high and bring to a boil
5
Add mussels and return liquid to a boil, partially covered
6
Cook, completely covered, stirring occasionally, just until mussels open wide, checking frequently after 4 minutes and transferring to a large bowl
7
(Discard any mussels that remain unopened after 8 minutes
8
) Working over a bowl, remove mussels from shells and put in bowl (discard shells along with any clinging leeks)
9
Pour any cooking liquid accumulated in bowl back into pot
10
Pour cooking liquid through a sieve lined with a double layer of cheesecloth or dampened paper towels into a 2-quart heavy saucepan
11
Stir in half-and-half, salt, and white pepper, then heat over moderately low heat until hot (do not let boil)
12
Stir in mussels and heat until just warmed through
13
Meanwhile, halve avocado, then peel 1 half (wrap remaining half tightly in plastic wrap and reserve for another use)
14
Cut into 1/2-inch cubes, then toss gently with tomatoes and dill in a bowl
15
Divide soup among 6 shallow bowls and spoon some avocado mixture into each
16
Serve immediately
17
Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry
18
Cook leeks in butter in a wide 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes
19
Add thyme and cook, stirring, 1 minute
20
Stir in beer and water, then increase heat to moderately high and bring to a boil
21
Add mussels and return liquid to a boil, partially covered
22
Cook, completely covered, stirring occasionally, just until mussels open wide, checking frequently after 4 minutes and transferring to a large bowl
23
(Discard any mussels that remain unopened after 8 minutes
24
) Working over a bowl, remove mussels from shells and put in bowl (discard shells along with any clinging leeks)
25
Pour any cooking liquid accumulated in bowl back into pot
26
Pour cooking liquid through a sieve lined with a double layer of cheesecloth or dampened paper towels into a 2-quart heavy saucepan
27
Stir in half-and-half, salt, and white pepper, then heat over moderately low heat until hot (do not let boil)
28
Stir in mussels and heat until just warmed through
29
Meanwhile, halve avocado, then peel 1 half (wrap remaining half tightly in plastic wrap and reserve for another use)
30
Cut into 1/2-inch cubes, then toss gently with tomatoes and dill in a bowl
31
Divide soup among 6 shallow bowls and spoon some avocado mixture into each
32
Serve immediately