Spanish Mussel and Chorizo Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you have trouble finding chorizos, use hot Italian sausage or spicy kielbasa. 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:
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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