1/2 to 1 c. dry white wine
1 T. finely minced shallots
3 lb. mussels, scrubbed and debearded
2 T. garlic olive oil
2 T. butter
8 oz chorizo out of casing
2 med. carrots finely diced
1 small fennel bulb finely diced or 2 med leeks
1 small onion finely diced
28 oz. crushed tomatoes or marinara sauce
1/4 t. saffron crumbled
3 c. fish stock, clam juice, or chicken broth
1/2 c. cream
1/2 to 1 t. salt
1/2 t. pepper
1 t. thyme or 4 sprigs
1/4 t. cumin
1 t. smoked paprika
lemon zest and juice of a lemon
1/2 to 1 t. red pepper flakes optional
Lg. heavy pot bring wine and shallots to boil.
Add mussels, cover and cook over high until open, about 5 min.
Remove mussels into bowl and liquid in another bowl.
Remove most of mussels, save a few in shells for garnish.
Cook chorizo in pot until done and remove sausage.
Add olive oil and butter in pot and cook veg. over mod heat until soft, about 8 min. Add spices the last 2 minutes.
Add chorizo, tomatoes, saffron and cook another 4 min.
Add stock and broth and reserved mussel stock bring to boil then simmer over low heat for 30 min.
Add cream and simmer over mod high heat for 3 min. Taste for seasoning.
Add mussels and simmer until heated through.
Serve with crusty bread.
Can store mussels and soup separately in refrig overnight.
Can also add clams, scallops, butterflied shrimp to this recipe