Mussel Soup with Avocado, Tomato, and Dill

(16) Course Appetizers Total Time 45m

Ingredients in this Recipe

1 (8 ounce) firm ripe avocado
1 1/2 cups water
1 1/2 pounds leeks (3 medium; white and pale green parts only), quartered lengthwise, then sliced crosswise
1 cup half and half
1/4 teaspoon coarsely ground white pepper
1/4 teaspoon salt
18 very small grape or pear tomatoes (1/4 pound), halved
2 tablespoons unsalted butter
3 pounds mussels (preferably cultivated), scrubbed well and beards removed if attached
3 tablespoons coarsely chopped fresh dill
4 (3 inch) sprigs fresh thyme

See Full Recipe at Epicurious