- 1/2 cup dry white wine
- 1 tablespoon finely minced shallots
- 3 pounds mussels, scrubbed and debearded
- 2 tablespoons extra-virgin olive oil
- 5 ounces dry chorizo, finely diced (about 3/4 cup)
- 2 medium carrots, finely diced
- 2 medium leeks, white and tender greens parts only, finely diced
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 large plum tomato, finely diced
- 1/4 teaspoon saffron threads, crumbled
- 3 cups low-sodium fish stock, clam juice or chicken broth
- 1/2 cup heavy cream
- Salt and freshly ground white pepper
- 1 teaspoon chopped thyme
How to make this recipe
- In a large, heavy pot, bring the wine with the shallots to a boil. Add the mussels, cover and cook over high heat until they open, about 5 minutes. Strain the cooking liquid into a large bowl and reserve. Remove the mussels from their shells, reserving some unshelled for garnish, if desired.
- In the large pot, heat the olive oil. Add the chorizo, carrots, leeks and onion; cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Spoon off all but 3 tablespoons of the fat. Add the garlic, diced tomato and saffron and cook over moderate heat until fragrant, about 4 minutes. Add the fish stock and reserved mussel cooking liquid and bring to a boil. Simmer the soup over low heat for 30 minutes.
- Add the cream to the soup and simmer over moderately high heat for 3 minutes. Season with salt and pepper. Add the mussels and the thyme and simmer just until the mussels are heated through, about 1 minute. Ladle the soup into bowls, garnish with the mussel shells and serve hot.
The shelled and unshelled mussels and the chorizo soup can be refrigerated separately overnight.
Grilled country bread.