Mussel Soup with Avocado Tomato and Dill
Dive into a bowl of vibrant, flavor-packed Mussel Soup with Avocado, Tomato, and Dill—a sophisticated yet approachable dish perfect for seafood lovers. This recipe combines tender fresh mussels simmered in a fragrant white wine and garlic-infused broth with creamy avocado, juicy cherry tomatoes, and aromatic dill for a delightful twist. The light tang of freshly squeezed lemon juice brightens the flavors, while the optional crusty bread provides the perfect companion for soaking up every last drop of the savory broth. Ready in just 40 minutes, this mussel soup is not only quick but also a visually stunning and nutritious centerpiece for a casual dinner or elegant gathering.
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Recipe Information
Ingredients
- 2 pounds Fresh mussels
- 2 tablespoons Olive oil
- 2 medium, finely chopped Shallot
- 4 minced Garlic cloves
- 4 cups Chicken or vegetable broth
- 1 cup White wine
- 1 large, diced Avocado
- 1.5 cups, halved Cherry tomatoes
- 2 tablespoons, finely chopped Fresh dill
- 2 tablespoons Lemon juice
- 0.5 teaspoons (to taste) Salt
- 0.25 teaspoons (to taste) Black pepper
- 4 slices (optional, for serving) Crusty bread
Instructions
Clean the mussels by scrubbing the shells under cold running water and removing any beards. Discard any mussels that remain open after a firm tap or have cracked shells.
Heat olive oil in a large pot over medium heat. Add the chopped shallots and sauté for 2-3 minutes until softened.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly, allowing the alcohol to cook off.
Add the chicken or vegetable broth to the pot and bring it to a boil.
Carefully add the cleaned mussels to the pot, cover with a lid, and let them cook for 6-8 minutes or until all the mussels have opened. Discard any mussels that do not open during cooking.
Remove the pot from heat. Using a slotted spoon, transfer the mussels to a large bowl and set aside, leaving the broth in the pot.
Stir the diced avocado, cherry tomatoes, and fresh dill into the broth. Let them warm gently in the residual heat for 2-3 minutes. Add lemon juice, salt, and black pepper to taste.
Divide the mussels evenly among serving bowls, then ladle the broth with the avocado and tomato mixture over the mussels.
Garnish with extra dill if desired and serve immediately with crusty bread on the side, if preferred.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.7 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 147 mg | 11% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1479 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
