At Steve Corry's Five Fifty-Five in Portland, Maine, mussels from nearby Bangs Island are almost always on the menu. "People freak out if they're not there," says Corry, who often steams the mollusks in white wine and lemon juice scented with pickled cherry peppers and garlic. For this Mediterranean-inspired soup, however, Corry serves the mussels in a brothy liquid with plenty of chorizo.
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