Recipe courtesy of PEI Mussels<\/p>\n","protected":false},"author":4,"featured_media":5369,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ratings":[],"pei_featured":["mussels"],"mussel_link":"https:\/\/www.thesocialshell.com\/where-to-buy\/","oyster_link":"","lobster_link":"","potato_link":"","beef_link":"","pei_custom_input":null,"pei_custom_link":null},"recipe_category":[11,5],"recipe_tag":[179],"class_list":["post-5368","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-appetizer","recipe_category-entree","recipe_tag-mussels"],"acf":{"total_time":{"days":"","hours":"","minutes":20},"servings":{"serving_size":4,"serving_range":false},"ingredients_type":"Basic","ingredients":[{"quantity":4,"measurement":"lb","ingredient":" (1.8kg) PEI Mussels"},{"quantity":1,"measurement":"tbsp","ingredient":"butter"},{"quantity":2,"measurement":"","ingredient":"leeks, (1 1\/2 cups, 350ml) finely sliced and rinsed"},{"quantity":1,"measurement":"tsp","ingredient":"fresh thyme leaves"},{"quantity":1.5,"measurement":"cup","ingredient":" (350ml) lager"},{"quantity":0.5,"measurement":"cup","ingredient":" (125ml) water"},{"quantity":0.5,"measurement":"cup","ingredient":" 18% cream \u2013 for a richer soup, use heavy cream, or lighter, try coffee cream"},{"quantity":"","measurement":"","ingredient":"sea salt and pepper to taste"},{"quantity":1,"measurement":"","ingredient":"avocado, peeled and cubed"},{"quantity":10,"measurement":"","ingredient":"cherry tomatoes, halved"},{"quantity":2,"measurement":"tbsp","ingredient":"Tbsp finely chopped fresh dill"}],"ingredients_advanced_wrap":null,"directions":[{"step":"Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside"},{"step":"Heat butter in a large pot over medium heat. Add leeks and cook slowly until soft, 5 minutes. Add thyme and stir. Add beer, water and mussels, stirring well to coat. Cover and steam mussels until shells open, 3-5 minutes and steam is pouring out from under the lid."},{"step":"Remove mussels with a slotted spoon and tip into a bowl. When cool enough to handle, remove shells and discard. Discard any that remain closed."},{"step":"Sieve cooking liquid, along with any liquid from the mussel de-shelling process, and return to the pot over medium-low heat. Add cream, salt and pepper. Stir well and add the shucked mussels."},{"step":"Combine avocado, cherry tomatoes and dill in a small bowl. Add a pinch of sea salt and black pepper."},{"step":"Divide soup among bowls and top with avocado, tomatoes and dill."}],"chefs_tip":"","calories":"","nutritional_info":"","link":"","gallery":""},"yoast_head":"\n