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Edition 30 |
4 lbs (750g) PEI Mussels
1 tbsp butter
2 leeks, (1 1/2 cups, 350ml) finely sliced and rinsed
1 tsp fresh thyme leaves
1 ½ cups (350ml) lager
1/2 cup (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
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1 tbsp butter
2 leeks, (1 1/2 cups, 350ml) finely sliced and rinsed
1 tsp fresh thyme leaves
1 ½ cups (350ml) lager
1/2 cup (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
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1 - 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
2 - 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.
3 - 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.
4 - 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.
5 - Combine avocado, cherry tomatoes and dill in a small bowl. Add a pinch of sea salt and black pepper.
6 - Divide soup among bowls and top with avocado, tomatoes and dill.
FOODIE FUN FACT
Though white wine and light beer are most commonly used to steam mussels due to their gentle and complementary flavors, certain celebratory spirits such as tequila, vodka and sambuca are all great options if you want to add an extra kick!
