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Mussel Soup with Avocado, Tomato, and Dill

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Mussel Soup with Avocado, Tomato, and Dill

Mussel Soup with Avocado, Tomato, and Dill

amanda

Equipment

  • - Cookware Set (Essential for boiling mussels and simmering soup components)

  • - High-Sided Saucepan or Stockpot (Suitable for large batches of soup, including broth extraction from vegetables)

  • - Dutch Oven (Great for slow cooking stews like mussel soup, ensuring flavors meld well together)

Ingredients

  • 1 1/2 pounds leeks (3 medium; white and pale green parts only), quartered lengthwise, then sliced crosswise

  • 2 tablespoons unsalted butter

  • 4 (3-inch) sprigs fresh thyme

  • 1 (12-ounce) bottle lager

  • 1 1/2 cups water

  • 3 pounds mussels (preferably cultivated), scrubbed well and beards removed if attached

  • 1 cup half-and-half

  • 1/4 teaspoon salt

  • 1/4 teaspoon coarsely ground white pepper

  • 1 (8-ounce) firm-ripe avocado

  • 18 very small grape or pear tomatoes (1/4 pound), halved

  • 3 tablespoons coarsely chopped fresh dill

Instructions

1

Instruction 1

Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry.
2

Instruction 2

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.)
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately.
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