Back of 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 . 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. Serves 8. Make ahead: the shelled and unshelled mussels and the chorizo soup can be refrigerated separately overnight. View 8 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Comments spaghetina 9 years Looks fantastic! I've had a craving for mussels for the past week, and hit up Trader Joe's for their frozen, already packaged stuff, but they didn't have any. Since I wanted them so bad, I went to not one, but two Asian grocery stores hoping they'd have some fresh mussels, but they didn't have any either! I ended up having to settle on Manila clams cooked the same way I would have done the mussels (Mussels Marineire), and they were good (of course, the bread dipped into the broth was the best part!), but they definitely weren't the same thing as mussels, so my quest will continue until I can get my hands on some of those suckers. This soup recipe makes me want them even more. :( hl 9 years great recipe celebrity_soup 9 years nothing more comforting then some seafood soup Marci 9 years I'd like it without the heavy cream. :) AmberHoney 9 years Another yum-yum gimme some. I just went grocery shopping and bought the leeks for the Leek Cheese Crumble. Can't wait to try it. Oh BTW I had to print this recipe also. DreaAST 9 years gross! Tabloid 9 years UUUUMMM!!! Yummylicious! tasteh tasteh.. angelina8023 9 years I read about this in Food and Wine and plan on making it this weekend. Thanks for the tip about the chorizo because I would have done the same thing:) x_juicyfruit 9 years Looks tasty. CoconutPie 9 years This soup looks amazing! I'll be trying it soon. Lovely_1 9 years OMG I so want to make this! yum yum!