Active Time
45 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 8
© John Kernick

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

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