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Spanish Mussel and Chorizo Soup

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If you have trouble finding chorizos, use hot Italian sausage or spicy kielbasa.

  1. 1 tablespoon extra-virgin olive oil
  2. 2 chorizo sausages (6 ounces), halved lengthwise and sliced 1/4 inch thick
  3. 1 shallot, finely chopped
  4. 1 large garlic clove, lightly crushed
  5. 1/4 teaspoon whole fennel seeds, bruised with the side of a knife
  6. Two 3-inch strips of orange zest
  7. Two 8-ounce bottles clam juice
  8. One 14-ounce can diced tomatoes, with their juices
  9. 1/2 cup orzo
  10. 2 pounds mussels, scrubbed and debearded
  11. Crusty Italian or French bread
  1. Heat the oil in a large saucepan. Add the chorizos, shallot, garlic, fennel seeds and orange zest and stir over moderate heat until just beginning to brown, about 5 minutes. Add the clam juice, tomatoes and 1 1/3 cups of water. Cover and bring to a boil. Stir in the orzo, cover and cook until barely al dente, about 8 minutes. Add the mussels, cover and cook until they open, 4 to 5 minutes. Discard any unopened mussels and the orange zest. Serve with bread.

Suggested Pairing

Morgan Malvasia Bianca from California or CUNE Blanco Seco from Rioja, Spain.



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