How to make it

  • 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 (discard shells along with any clinging leeks). 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.
  • 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.
  • Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately.

Reviews & Comments 4

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    " It was excellent "
    glennk ate it and said...
    sounds great high5
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    " It was excellent "
    clbacon ate it and said...
    I love all these ingredients too! Fabulous!
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    " It was excellent "
    elgab89 ate it and said...
    What a coincidence - it has all the ingredients I love,too! Hahaha!
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Yeah, I get the first comments and 5-s! Love everything about this soup! Looks elegant, gormet and sooo delicious! Flagged you for beauty, too!
    Was this review helpful? Yes Flag

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