Mussel Soup with Avocado, Tomato, and Dill recipes

Mussel Soup with Avocado, Tomato, and Dill recipes
12 Ingredients
  • 1 1/2 pounds leeks (3 medium; white and pale green parts only), quartered lengthwise, then sliced crosswise
  • 2 tablespoons unsalted butter
  • 4 (3-inch) sprigs fresh thyme
  • 1 (12-ounce) bottle lager
  • 1 1/2 cups water
  • 3 pounds mussels (preferably cultivated), scrubbed well and beards removed if attached
  • 1 cup half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground white pepper
  • 1 (8-ounce) firm-ripe avocado
  • 18 very small grape or pear tomatoes (1/4 pound), halved
  • 3 tablespoons coarsely chopped fresh dill
Nutrition
425
21% daily value
6 servings
                                       
                                           
     

Fat

28% 18

Saturated

35% 7

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

11% 32

Carbs (net)

- 27

Fiber

18% 4

Sugars

- 7

Sugars, added

- 0

Protein

62% 31

Cholesterol

30% 89

Sodium

33% 794

Calcium

19% 190

Magnesium

31% 131

Potassium

26% 1199

Iron

67% 12

Zinc

39% 4

Phosphorus

79% 556

Vitamin A

33% 294

Vitamin C

46% 42

Thiamin (B1)

40% 0

Riboflavin (B2)

49% 1

Niacin (B3)

32% 5

Vitamin B6

40% 1

Folate equivalent (total)

50% 201

Folate (food)

- 201

Folic acid

- 0

Vitamin B12

1140% 27

Vitamin D

1% 0

Vitamin E

21% 3

Vitamin K

51% 62
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