Mussel and Chorizo Soup

Mussel and Chorizo Soup

Recipe by Steve Corry, photo by John Kernick
Serves 8 people


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


  • 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.

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