Recipes Spanish Mussel and Chorizo Soup Be the first to rate & review! If you have trouble finding chorizos, use hot Italian sausage or spicy kielbasa. Warming Soup Recipes By Grace Parisi Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 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 Directions 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. Rate it Print