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 .
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
- 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.
- Strain the cooking liquid into a large bowl and reserve. Remove the mussels from their shells, reserving some unshelled for garnish, if desired.
- 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.
- Add the garlic, diced tomato and saffron and cook over moderate heat until fragrant, about 4 minutes.
- Add the fish stock and reserved mussel cooking liquid and bring to a boil. Simmer the soup over low heat for 30 minutes.
- Add the cream to the soup and simmer over moderately high heat for 3 minutes. Season with salt and pepper.
- Add the mussels and the thyme and simmer just until the mussels are heated through, about 1 minute.
- Ladle the soup into bowls, garnish with the mussel shells and serve hot.
Make ahead: the shelled and unshelled mussels and the chorizo soup can be refrigerated separately overnight.