Been out of commission and eating lots of hospital food, but now I'm BOCK and eating whatever I darn well please. This was good. My husband didn't even recognize the avocado or his brain would have recoiled and shrunk back in terror. Did I misspell avocado in the heading? Darnitall.
Mussel Soup with Avocado, Tomato, and Dill Recipe at Epicurious.com
This soup was inspired by a meal at the Copenhagen
microbrewery Nørrebro Bryghus. (Who knew breweries could be fine-dining
destinations?) Lager lends a malty richness to the velvety broth, thick with
mussels; cold chopped avocado and tomato mingle with the heat, bringing the
whole spectrum of flavors into sharper focus.
Makes 6 servings.
Melissa Robert and Maggie Ruggiero
1 1/2 lb leeks (3 medium; white and pale green parts only), quartered
lengthwise, then sliced crosswise
2 tablespoons unsalted butter
4 (3-inch) sprigs fresh thyme
1 (12-oz) bottle lager
1 1/2 cups water
3 lb mussels (preferably cultivated), scrubbed well and beards removed if
attached
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon coarsely ground white pepper
1 (8-oz) firm-ripe avocado
18 very small grape or pear tomatoes (1/4 lb), halved
3 tablespoons coarsely chopped fresh dill
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.
Cooks' note: 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.
Epicurious.com © CondéNet, Inc. All rights reserved.ADVERTISING
Mussel Soup with Avocado, Tomato, and Dill Recipe at Epicurious.com
This soup was inspired by a meal at the Copenhagen
microbrewery Nørrebro Bryghus. (Who knew breweries could be fine-dining
destinations?) Lager lends a malty richness to the velvety broth, thick with
mussels; cold chopped avocado and tomato mingle with the heat, bringing the
whole spectrum of flavors into sharper focus.
Makes 6 servings.
Melissa Robert and Maggie Ruggiero
1 1/2 lb leeks (3 medium; white and pale green parts only), quartered
lengthwise, then sliced crosswise
2 tablespoons unsalted butter
4 (3-inch) sprigs fresh thyme
1 (12-oz) bottle lager
1 1/2 cups water
3 lb mussels (preferably cultivated), scrubbed well and beards removed if
attached
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon coarsely ground white pepper
1 (8-oz) firm-ripe avocado
18 very small grape or pear tomatoes (1/4 lb), halved
3 tablespoons coarsely chopped fresh dill
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.
Cooks' note: 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.
Epicurious.com © CondéNet, Inc. All rights reserved.ADVERTISING