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    You are in: Home / Recipes / Mussel Soup With Avocado, Tomato, and Dill Recipe
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    Mussel Soup With Avocado, Tomato, and Dill

    Mussel Soup With Avocado, Tomato, and Dill. Photo by mersaydees

    1/1 Photo of Mussel Soup With Avocado, Tomato, and Dill

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Dr. Jenny's Note:

    From Gourmet March 2007. According to the recipe description, "This soup was inspired by a meal at the Copenhagen microbrewery Nørrebro Bryghus."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry.
    2. 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. 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. 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 white pepper, then heat over moderately low heat until hot (do not let boil). Stir in mussels and heat until just warmed through.
    5. 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. 6
      Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately.
    7. 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.

    Browse Our Top Mussels Recipes

    Ratings & Reviews:

    • on August 04, 2013

      55

      What a great soup! Love the leeks, dill, mussels, avocado, and tomato. This made quite a nice lunch today. Thanks, Dr. Jenny! Made for ZWT9 - team Gourmet Goddesses.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mussel Soup With Avocado, Tomato, and Dill

    Serving Size: 1 (591 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 445.6
     
    Calories from Fat 176
    39%
    Total Fat 19.5 g
    30%
    Saturated Fat 7.1 g
    35%
    Cholesterol 88.7 mg
    29%
    Sodium 796.3 mg
    33%
    Total Carbohydrate 33.5 g
    11%
    Dietary Fiber 5.2 g
    20%
    Sugars 6.0 g
    24%
    Protein 31.4 g
    62%

    The following items or measurements are not included:

    fresh thyme

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