Spanish Mussel and Chorizo Soup

Name: Spanish Mussel and Chorizo Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 397 grams diced tomatoes, with their juices; 170 grams chorizo sausages , halved lengthwise and sliced 1/4 inch thick; 454 grams clam juice; 4 servings Crusty Italian or French bread; 0 teaspoons whole fennel seeds, bruised with the side of a knife; 1 large garlic clove, lightly crushed; 907 grams mussels, scrubbed and debearded; 1 Tbsp extra-virgin olive oil; 2 strips 3-inch strips of orange zest; 118 milliliters orzo; 1 shallot, finely chopped

You can never have too many European recipes, so give Spanish Mussel and Chorizo Soup If you have fennel seeds, orzo, olive oil, and a few other ingredients on hand, you can make it. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert. It works well as a main course. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oil in a large saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the chorizos, shallot, garlic, fennel seeds and orange zest and stir over moderate heat until just beginning to brown, about 5 minutes.

Ingredients you will need

Fennel Seeds

Orange Zest

Shallot

Garlic

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.

Ingredients you will need

Clam Juice

Tomato

Water

Orzo

Add the mussels, cover and cook until they open, 4 to 5 minutes. Discard any unopened mussels and the orange zest.

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Orange Zest

Mussels

Serve with bread.

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Bread

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

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Wine

Equipment

Sauce Pan

Ingredients

Servings:

397grams

diced tomatoes, with their juices 170grams

chorizo sausages , halved lengthwise and sliced 1/4 inch thick 454grams

clam juice 4servings

Crusty Italian or French bread 0teaspoons

whole fennel seeds, bruised with the side of a knife 1large

garlic clove, lightly crushed 907grams

mussels, scrubbed and debearded 1Tbsp

extra-virgin olive oil 2strips

3-inch strips of orange zest 118milliliters

orzo 1

shallot, finely chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.