Mussel and chorizo soup

By polloazul

Adapted from Steve Corry at Five Fifty-Five in Portland, Maine

Ingredients

• 2-3 lbs. mussels
• 1/2 cup dry white wine
• 1 Tbsp. shallots, finely minced
• 2 Tbsp. extra-virgin olive oil
• 5 oz. 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
• 1 tsp. fresh thyme, chopped
• Salt and freshly ground white pepper

Details

Servings 4

Preparation

Step 1

In a large, heavy pot, add the wine and shallots, and bring to a boil. Add the mussels, cover, and cook over high heat until they open, about 5 minutes. Throw away any mussels that didn’t open. Strain the cooking liquid into a large bowl and reserve. Remove half of the mussels from their shells and set aside. Keep the rest in their shells. I play favorites here, keeping the pretty ones intact, and getting rid of the shells with the barnacles all over them.

In the same pot, heat the olive oil. Add the chorizo, carrots, leeks, and onion. Cook over medium heat, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, tomato, and saffron, and cook over medium heat until fragrant, about 4 minutes. Add the stock and reserved mussel cooking liquid and bring to a boil. Simmer over low heat for 30 minutes.

Add the cream to the soup and simmer over medium-high heat for 3 minutes. Add the mussels and the thyme, and simmer just until the mussels are heated through, about 1 minute. Taste and season with salt and pepper.