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Spanish Mussel and Chorizo Soup

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Source: Food & Wine

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Active Time:  15 Minutes
Total Time:  25 Minutes
Yield:  Serves 4

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

RECIPE 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.

WINE RECOMMENDATION:

1995 Morgan Malvasia Bianca from California or 1994 Cune Blanco Seco from Rioja, Spain.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

518

Fat. Total:

26g

Fiber:

Carbohydrates, Total:

27g

Sodium:

1752mg

% Cal. from Fat:

45%

Cholesterol:

101mg

Protein:

42g

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