Mussel Soup with Avocado, Tomato, and Dill

Name: Mussel Soup with Avocado, Tomato, and Dill
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams firm-ripe avocado; 3 Tbsps coarsely chopped fresh dill; 12 inches fresh thyme; 0 teaspoons coarsely ground white pepper; 237 milliliters half-and-half; 340 grams lager; 680 grams leeks (3 medium; white and pale green parts only), quartered lengthwise, then sliced crosswise; 1 kilograms mussels (preferably cultivated), scrubbed well and beards removed if attached; 113 grams 18 very small grape or pear tomatoes , halved; 0 teaspoons salt; 2 Tbsps unsalted butter; 355 milliliters water

Mussel Soup with Avocado, Tomato, and Dill is a pescatarian main course. This recipe makes 6 servings with 351 calories, 18g of protein, and 17g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes. A mixture of water, half-and-half, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

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

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Leek

Water

Equipment you will use

Bowl

Cook leeks in butter in a wide 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes.

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Butter

Leek

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Pot

Add thyme and cook, stirring, 1 minute. Stir in beer and water, then increase heat to moderately high and bring to a boil.

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Thyme

Water

Beer

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.)

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Mussels

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Bowl

Working over a bowl, remove mussels from shells and put in bowl (discard shells along with any clinging leeks).

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Mussels

Pasta Shells

Leek

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Bowl

Pour any cooking liquid accumulated in bowl back into pot.

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Bowl

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.

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White Pepper

Mussels

Salt

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Paper Towels

Cheesecloth

Sauce Pan

Sieve

Meanwhile, halve avocado, then peel 1 half (wrap remaining half tightly in plastic wrap and reserve for another use).

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Avocado

Wrap

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Plastic Wrap

Cut into 1/2-inch cubes, then toss gently with tomatoes and dill in a bowl.

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Tomato

Dill

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Bowl

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

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Avocado

Soup

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Bowl

Serve immediately.

Soup, without half-and-half, can be made 1 day ahead and cooled completely, uncovered, then chilled (with shelled mussels in soup), covered.

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Mussels

Soup

Remove mussels and reheat soup over moderately low heat before adding half-and-half and then proceeding with recipe.

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Mussels

Soup

Equipment

Ingredients

Servings:

227grams

firm-ripe avocado 3Tbsps

coarsely chopped fresh dill 12inches

fresh thyme 0teaspoons

coarsely ground white pepper 237milliliters

half-and-half 340grams

lager 680grams

leeks (3 medium; white and pale green parts only), quartered lengthwise, then sliced crosswise 1kilograms

mussels (preferably cultivated), scrubbed well and beards removed if attached 113grams

18 very small grape or pear tomatoes , halved 0teaspoons

salt 2Tbsps

unsalted butter 355milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.