0.0 0

Spanish Mussel and Chorizo Soup

  • Servings: 4

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

slideshow Warming Soup Recipes

KEY: Spanish, Soups & Stews, Fast, Dinner, Lunch

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 chorizo sausages (6 ounces), halved lengthwise and sliced 1/4 inch thick
  • 1 shallot, finely chopped
  • 1 large garlic clove, lightly crushed
  • 1/4 teaspoon whole fennel seeds, bruised with the side of a knife
  • Two 3-inch strips of orange zest
  • Two 8-ounce bottles clam juice
  • One 14-ounce can diced tomatoes, with their juices
  • 1/2 cup orzo
  • 2 pounds mussels, scrubbed and debearded
  • Crusty Italian or French bread

How to make this recipe

  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.

Contributed By Published September 1997

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace




504031 recipes/spanish-mussel-and-chorizo-soup 2013-12-06 Grace Parisi spanish|soups-and-stews|4|fast|weeknight-dinner|lunch september-1997,grace parisi,quick soup,spanish soup,mussel and chorizo,seafood soup recipes,spanish-mussel-and-chorizo-soup 504031
Close