Mussel Soup with Avocado, Tomato, and Dill

Mussel Soup with Avocado, Tomato, and Dill
Photo by Ditte Isager


  • 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


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