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Spanish Mussel and Chorizo Soup

Source: Food & Wine
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Serves 4
If you have trouble finding chorizos, use hot Italian sausage or spicy kielbasa.
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
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.


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: 1g
Carbohydrates, Total: 27g
Sodium: 1752mg
% Cal. from Fat: 45%
Cholesterol: 101mg
Protein: 42g
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