Mussel Soup with Avocado, Tomato, and Dill Recipe | Epicurious

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