Mussel Soup With Avocado, Tomato, And Dill

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 lbs leeks, quartered lengthwise, then sliced crosswise (3 medium, and pale green parts only)
• 2 tablespoons unsalted butter
• 4 sprigs fresh thyme (3-inch)
• 1 (12 ounce) bottle lager beer
• 1 1/2 cups water
• 3 lbs mussels, scrubbed well and beards removed if attached (preferably cultivated)
• 1 cup half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 (8 ounce) firm-ripe avocados
• 18 very small grape tomatoes, halved (1/4 pound)
• 3 tablespoons coarsely chopped fresh dill

Recipe

• 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. 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 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 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 pepper, then heat over moderately low heat until hot (do not let boil). stir in mussels and heat until just warmed through.
• 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 divide soup among 6 shallow bowls and spoon some avocado mixture into each. serve immediately.
• 7 it should be noted that the 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.