Mussel and chorizo soup
Serves 6 as a starter or 3 as a main course
You will need:
• 4 tablespoons extra-virgin olive oil • 1 red onion, finely chopped • 125ml white wine • 1.5kg mussels, scrubbed and de-bearded • 150g chorizo, finely diced • 2 medium carrots, finely chopped • 2 medium leeks (the white and tender light-greens parts only) finely chopped • 2 garlic cloves, crushed or finely grated • 1 bay leaf • 1 x 400g tin chopped tomatoes • ¼ teaspoon saffron threads • 600ml fish stock • 125ml cream • Salt and freshly ground white pepper • 2 tablespoons fresh parsley, chopped
1
Put a large pan on a medium heat, add 2 tablespoons of the extra-virgin olive oil and half the finely chopped red onion. Cook, stirring occasionally, for 6-8 minutes until the onion is softened but not coloured.
2
Add the white wine, increase the heat to high, and bring to the boil. Add the mussels, cover the saucepan with a lid, and cook until the mussels open — about 3-4 minutes. Strain the cooking liquid into a large bowl and reserve it. Remove the mussels from their shells and discard the shells. If you wish, you can keep a few shelled mussels to decorate the soup.
3
Add the remaining 2 tablespoons of extra-virgin olive oil to the saucepan and put it on a medium heat. Add the finely diced chorizo, the finely chopped carrots, the finely chopped leeks and the remainder of the finely chopped red onion. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and lightly coloured. Stir in the crushed or finely grated garlic, whichever you’re using, the bay leaf, the tinned chopped tomatoes, the saffron, the fish stock, and the mussel cooking liquid you set aside earlier. Bring to the boil, then decrease the heat to low, and simmer the soup for about 30 minutes until the tomatoes have completely softened.
4
Stir in the cream, and increase the heat to medium. Simmer for a few more minutes, and taste for seasoning, adding some salt and freshly ground white pepper if necessary. Add the cooked mussels, and continue to cook them for 1 minute just until they are heated through. Ladle the soup into bowls, sprinkle with the chopped fresh parsley, and add the reserved mussel shells if you wish.