Mussel Soup with Leeks and Avocado

Soups | European cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Mussel soup with leeks and avocado

Ingredients

Pasta shells - 2 lbs
Leek - 1 stalk
Butter - 1.8 oz
Thyme - ½ bunches
Avocado - 1 piece
Marinated cherries - 12 pieces
Dill - 0.7 oz
Light Beer - 1 qt
Salt - to taste
White Pepper (whole) - to taste

Step by Step guide

Step 1

Wash the leeks and chop them finely. Melt butter in a deep sauté pan and sauté the leeks until soft. Then add thyme, sauté for another minute, and pour in the beer. Bring to a boil, add the mussels, and cook until the mussels open their shells.

Step 2

Strain the broth and remove the mussel meat from the shells. Return the broth to the heat and let it reduce for another ten minutes, seasoning with salt and pepper if necessary. There should be enough salt, as the mussels absorb it from the seawater. Cut the avocado into small cubes and the tomatoes into halves. Combine the avocado and tomatoes with finely chopped dill. Place the vegetable mixture and a portion of mussels in each bowl, then ladle the reduced broth over the top and serve.