Steve Corry
A Mediterranean inspired mussel soup is served in a delicious rich broth with plenty of chorizo.

Mussel and Chorizo Soup

Recipe by Steve Corry, photo by John Kernick

Serves 8 people

INGREDIENTS:

1/2 cup dry white wine

1 tbsp. finely minced shallots

3 pounds mussels, scrubbed and debearded

2 tbsp. extra virgin olive oil

5 oz dry chorizo, finely diced

2 medium carrots, finely diced

2 medium leeks, white and tender green parts only, finely diced

1 small onion, finely diced

2 garlic cloves, minced

1 large plum tomato, finely diced

1/3 tsp. low-sodium fish stock or chicken broth

1/2 cup heavy cream

salt and freshly ground white pepper

1 tsp. chopped thyme

DIRECTIONS:

• 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 bowl and reserve. Remove the mussels from their shells.
• In the pot, heat the olive oil. Add the chorizo, carrots, leeks, and onion; cook over moderate heat, stirring occasionally, until the vegetables are softtened, about 8 minutes. Spoon off some of the fat.
• Add the garlic, diced tomato and saffrom and cook for 4 minutes.
• Add the fish stock and reserved mussel liquid and bring to boil.
• Simmer for 30 minutes over low heat.
• Add the cream and simmer for 3 minutes. Season with salt and pepper.
• Add the mussels and the thyme and simmer until the mussels are heated through.
• Serve the soup hot.