0 Ratings
Recipe courtesy of PEI Mussels
- 4 Servings +
4 lb (1.8kg) PEI Mussels
1 tbsp butter
2 leeks, (1 1/2 cups, 350ml) finely sliced and rinsed
1 tsp fresh thyme leaves
1.50 cup (350ml) lager
.50 cup (125ml) water
.50 cup 18% cream – for a richer soup, use heavy cream, or lighter, try coffee cream
sea salt and pepper to taste
1 avocado, peeled and cubed
10 cherry tomatoes, halved
2 tbsp Tbsp finely chopped fresh dill
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
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.
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.
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.
Combine avocado, cherry tomatoes and dill in a small bowl. Add a pinch of sea salt and black pepper.
Divide soup among bowls and top with avocado, tomatoes and dill.
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