MUSSEL SOUP WITH AVOCADO, TOMATO, AND DILL
From Gourmet March 2007. According to the recipe description, "This soup was inspired by a meal at the Copenhagen microbrewery Nørrebro Bryghus."
Provided by Dr. Jenny
Categories Mussels
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
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Yvo Koops
[email protected]I'm allergic to mussels, so I made this soup with shrimp instead. It turned out great! The shrimp were cooked perfectly, and the soup was very flavorful.
Mary Solomon
[email protected]This soup is way too expensive. The ingredients are all very pricey, and the soup doesn't even yield that much. I wouldn't recommend this recipe to anyone.
Twumasi Twumasikofi
[email protected]I followed the recipe exactly, but my soup turned out really watery. I'm not sure what went wrong.
AmRaN Hossain EmoN
[email protected]This soup was just okay. The broth was a bit bland, and the mussels were a bit tough. I wouldn't make this soup again.
Md Asad islam
[email protected]Meh.
Hussnain gujjar Hussnain gujjar
[email protected]This mussel soup is a delicious and healthy meal. The mussels are a good source of protein and omega-3 fatty acids, and the avocado and tomato are packed with vitamins and minerals. I highly recommend this soup to anyone looking for a nutritious and
Layla Lloyd
[email protected]I'm not a big fan of mussels, but I really enjoyed this soup. The broth is very flavorful, and the avocado and tomato add a nice creaminess and acidity. I would definitely make this soup again.
shamoo Yaar
[email protected]This is a great recipe for a quick and easy weeknight meal. The soup is ready in under 30 minutes, and it's packed with flavor. I especially love the addition of avocado, which makes the soup extra creamy.
N F
[email protected]I wasn't sure about the combination of avocado and mussels, but I was pleasantly surprised. The flavors work really well together, and the soup is very creamy and satisfying.
BRENDA SEXTON
[email protected]This soup is so good! The avocado and tomato add a really nice creaminess and acidity to the broth. I also love the dill, which gives the soup a fresh and herbaceous flavor.
Siri Mara
[email protected]I've made this mussel soup several times now, and it's always a hit. It's a great way to use up leftover mussels, and it's also a very affordable meal. I usually serve it with a salad and some crusty bread.
rav shrestha
[email protected]This soup is a must-try for seafood lovers. The mussels are plump and juicy, and the avocado and tomato add a delightful creaminess and acidity. I highly recommend serving it with a side of crusty bread to soak up all the delicious broth.
sadev Ncs
[email protected]5/5 stars! This mussel soup is a winner. The broth is rich and flavorful, and the mussels are cooked perfectly. I especially love the addition of avocado and dill, which give the soup a unique and refreshing twist.
Amy Brea
[email protected]I was pleasantly surprised by how easy this mussel soup was to make. I'm not the most experienced cook, but I was able to follow the recipe without any problems. The results were impressive, and my family raved about the soup.
Sagor Das
[email protected]This mussel soup is a delightful symphony of flavors that dance on the palate. The creamy avocado, tangy tomatoes, and refreshing dill blend seamlessly with the briny mussels, creating a harmonious and satisfying dish.