Mussel Soup with Avocado, Tomato and Dill
Ingredients
| 3 lbs | 1.4 kg | fresh cultured blue mussels |
| 1 1/2 lbs | 680 g | leeks (3 medium; white and pale green parts only), quartered lengthwise then sliced crosswise |
| 2 Tbsp | 30 ml | unsalted butter |
| 4 | sprigs fresh thyme (3 inches long) | |
| 1 | bottle of lager (12 oz) | |
| 1 1/2 cup | 360 ml | water |
| 1 cup | 240 ml | half-and-half |
| 1/4 tsp | 1.3 ml | salt |
| 1/4 tsp | 1.3 ml | white pepper, coarsely ground |
| 1 | avocado, firm and ripe | |
| 18 | very small grape or pear tomatoes (1/4 pound), halved | |
| 3 Tbsp | 45 ml | fresh dill, coarsely chopped |
Instructions
- Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry.
- Cook leeks in butter in a wide 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add thyme and cook, stirring, 1 minute. Stir in beer and water, then increase heat to moderately high and bring to a boil. Add mussels and return liquid to a boil, partially covered. Cook, completely covered, stirring occasionally, just until mussels open wide, checking frequently after 4 minutes and transferring to a large bowl. (Discard any mussels that remain unopened after 8 minutes.)
- Working over a bowl, remove mussels from shells and put in bowl (discard shells along with any clinging leeks). Pour any cooking liquid accumulated in bowl back into pot.
- Pour cooking liquid through a sieve lined with a double layer of cheesecloth or dampened paper towels into a 2-quart heavy saucepan. Stir in half-and-half, salt, and white pepper, then heat over moderately low heat until hot (do not let boil). Stir in mussels and heat until just warmed through.
- Meanwhile, halve avocado, then peel 1 half (wrap remaining half tightly in plastic wrap and reserve for another use). Cut into 1/2-inch cubes, then toss gently with tomatoes and dill in a bowl.
- Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately.
- Note: Soup, without half-and-half, can be made 1 day ahead and cooled completely, uncovered, then chilled (with shelled mussels in soup), covered. Remove mussels and reheat soup over moderately low heat before adding half-and-half and then proceeding with recipe.