Mussel Soup With Avocado Tomato And Dill

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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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Steps

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Wash leeks in a bowl of cold water , agitating them , then lift out leeks and pat dry.

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Cook leeks in butter in a wide 5-quart heavy pot over moderate heat , stirring occasionally , until softened , 5 to 7 minutes.

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Add thyme and cook , stirring , 1 minute.

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Stir in beer and water , then increase heat to moderately high and bring to a boil.

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Add mussels and return liquid to a boil , partially covered.

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Cook , completely covered , stirring occasionally , just until mussels open wide , checking frequently after 4 minutes and transferring to a large bowl.

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Working over a bowl , remove mussels from shells and put in bowl.

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Pour any cooking liquid accumulated in bowl back into pot.

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Pour cooking liquid through a sieve lined with a double layer of cheesecloth or dampened paper towels into a 2-quart heavy saucepan.

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Stir in half-and-half , salt , and white pepper , then heat over moderately low heat until hot.

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Stir in mussels and heat until just warmed through.

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Meanwhile , halve avocado ,.

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Ingredients

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leeks, unsalted butter, fresh thyme, lager beer, water, mussels, half-and-half, salt, white pepper, avocados, grape tomatoes, fresh dill