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Soup's On: Mussel and Chorizo Soup

Soup's On: Mussel and Chorizo Soup


I've been wanting to make a seafood soup for a while and when I came across this recipe for a mussel and chorizo soup in the current issue of Food & Wine magazine, I knew I had to make it.

Made with Spanish flavors, the combination of mussels and chorizo is excellent and the delicious broth — a fragrant blend of clam juice, cream, and saffron — requires extra bread for dipping.

Instead of purchasing the pricey imported Spanish chorizo, I used a less expensive, Mexican-style chorizo. I regretted this decision — the chorizo was very hard and didn't put out a lot of fat — and when I make this soup again I'll splurge on the Spanish chorizo.

Whatever chorizo you use, you'll need the recipe so read more.



Mussel and Chorizo Soup
From
Food & Wine magazine

1/2 cup dry white wine
1 tbsp. finely minced shallots
3 pounds mussels, scrubbed and debearded
2 tbsp. extra-virgin olive oil
5 ounces dry chorizo, finely diced (about 3/4 cup)
2 medium carrots, finely diced
2 medium leeks, white and tender greens parts only, finely diced
1 small onion, finely diced
2 garlic cloves, minced
1 large plum tomato, finely diced
1/4 tsp. saffron threads, crumbled
3 cups low-sodium fish stock, clam juice, or chicken broth
1/2 cup heavy cream
Salt and freshly ground white pepper
1 tsp. chopped thyme

  1. In a large, heavy pot, bring the wine with the shallots to a boil. Add the mussels, cover and cook over high heat until they open, about 5 minutes.
  2. Strain the cooking liquid into a large bowl and reserve. Remove the mussels from their shells, reserving some unshelled for garnish, if desired.
  3. In the large pot, heat the olive oil. Add the chorizo, carrots, leeks, and onion; cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Spoon off all but 3 tablespoons of the fat.

  4. Add the garlic, diced tomato and saffron and cook over moderate heat until fragrant, about 4 minutes.
  5. Add the fish stock and reserved mussel cooking liquid and bring to a boil. Simmer the soup over low heat for 30 minutes.
  6. Add the cream to the soup and simmer over moderately high heat for 3 minutes. Season with salt and pepper.
  7. Add the mussels and the thyme and simmer just until the mussels are heated through, about 1 minute.

  8. Ladle the soup into bowls, garnish with the mussel shells and serve hot.

Serves 8.

Make ahead: the shelled and unshelled mussels and the chorizo soup can be refrigerated separately overnight.

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