Mussel Soup with Avocado, Tomato, and Dill

Ingredients

• 1 ½ pounds leeks
• 1 ½ cups water
• ¼ teaspoon salt
• 3 tablespoons fresh dill
• 4 3-inch sprigs fresh thyme
• 1 cup half-and-half
• 1 12-ounce bottle lager
• + 5 more ingredients
• • 1 8-ounce firm-ripe avocado
  • 2 tablespoons unsalted butter
  • ¼ teaspoon coarsely ground ground white pepper
  • 18 very small grape or pear tomatoes
  • 3 pounds mussels (preferably cultivated)

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 mo...

View full recipe at Epicurious