Avocado and mussel soup

• 2 lbs mussels
• 2 medium onions, peeled and chopped
• 2 large red peppers, chopped
• Olive oil
• 1 lb tomatoes
• 6 cloves garlic
• Sea salt
• Marjoram
• 2 avocados
• 1.5 pints water

Clean the mussels.

Heat the olive oil in a large pan, add the onions and peppers.

Sweat gently for 14 minutes.

When cooked, remove the mussels.

Skin and stone the avocados, chop ans add to the soup.

 Do not cook, but heat through and puree.

Add the water and finish by returning the mussels.
 

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