Spanish Mussel and Chorizo Soup Recipe

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Spanish Mussel and Chorizo Soup
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Ingredients:

Directions:

  1. 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.
  2. Wine Recommendation: 1995 Morgan Malvasia Bianca from California or 1994 CUNE Blanco Seco from Rioja, Spain.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 397.84 Kcal (1666 kJ)
Calories from fat 143.9 Kcal
% Daily Value*
Total Fat 15.99g 25%
Cholesterol 68.37mg 23%
Sodium 949.49mg 40%
Potassium 1215.38mg 26%
Total Carbs 29.66g 10%
Sugars 8.04g 32%
Dietary Fiber 4.87g 19%
Protein 33.52g 67%
Vitamin C 32.5mg 54%
Iron 10.4mg 58%
Calcium 114.2mg 11%
Amount Per 100 g
Calories 92.49 Kcal (387 kJ)
Calories from fat 33.45 Kcal
% Daily Value*
Total Fat 3.72g 25%
Cholesterol 15.89mg 23%
Sodium 220.73mg 40%
Potassium 282.55mg 26%
Total Carbs 6.89g 10%
Sugars 1.87g 32%
Dietary Fiber 1.13g 19%
Protein 7.79g 67%
Vitamin C 7.6mg 54%
Iron 2.4mg 58%
Calcium 26.6mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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