Spanish Mussel and Chorizo Soup

  • Active Time 15m
  • Total Time 25m

Serves 4

If you have trouble finding chorizos, use hot Italian sausage or spicy kielbasa. WINE RECOMMENDATION: Morgan Malvasia Bianca from California or Cune Blanco Seco from Rioja, Spain.


  • 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
  • 2 strips of orange zest (3 inches each)
  • 2 bottles (8 ounces each) of clam juice
  • 1 can (14 ounces each) diced tomatoes, with their juices
  • 1 1/3 cup water
  • 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 the 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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 5289

nutrition information per serving

518 calories; 26g total fat; 101mg cholesterol; 1752mg sodium; 27g carbohydrates; 1g fiber; 42g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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