• Mussel Soup with Avocado

    by  • 20 Mar ’11 • profile, soup • 2 Comments

    3 leeks (white and pale green parts), 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, 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
    3 tablespoons coarsely chopped fresh dill

    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 and discard shells. 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.

    Peel avocado and cut into 1/2-inch cubes, then toss gently dill in a bowl. Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately.


    2 Responses to Mussel Soup with Avocado

    1. 20 Mar ’11 at 6:10 pm

      Oh I love seafood…this sounds wonderful! I’d have never thought of adding avocado…my sister in law adds it to her wonderful Caesar salad and it’s a delicious combination.

      The French Mouse

    2. 22 Mar ’11 at 4:33 am

      Oh how delicious Ronda!! I will make this soup for sure!

      Art by Karena

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