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