Lager Soup with PEI Mussels and Dill
Number of Servings: 4
Source:
Ingredients
4 lbs (1.8kg) PEI Mussels
1 Tbsp butter
2 leeks, (1 1/2 cups, 350ml) finely sliced and rinsed
1 tsp fresh thyme leaves
1 1/2 cups (350ml) lager
1/2 cups (125ml) water
1/2 cup (125ml) 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 finely chopped fresh dill
Method
- 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.