Mussel and Chorizo Soup Recipe

Name: Mussel and Chorizo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry white wine; 1 tablespoon finely minced shallots; 3 pounds mussels, scrubbed and debearded; 2 tablespoons extra-virgin olive oil; 5 ounces dry 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 teaspoon saffron threads, crumbled; 3 cups low-sodium fish stock, clam juice or chicken broth; 1/2 cup heavy cream; Salt and freshly ground white pepper; 1 teaspoon chopped thyme

Servings: persons

1/2 cup dry white wine
1 tablespoon finely minced shallots
3 pounds mussels, scrubbed and debearded
2 tablespoons extra-virgin olive oil
5 ounces dry 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 teaspoon saffron threads, crumbled
3 cups low-sodium fish stock, clam juice or chicken broth
1/2 cup heavy cream
Salt and freshly ground white pepper
1 teaspoon chopped thyme

1
In a large, heavy pot, bring the wine with the shallots to a boil.
2
Add the mussels, cover and cook over high heat until they open, about 5 minutes.
3
Strain the cooking liquid into a large bowl and reserve.
4
Remove the mussels from their shells, reserving some unshelled for garnish, if desired.
5
In the large pot, heat the olive oil.
6
Add the chorizo, carrots, leeks and onion; cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.
7
Spoon off all but 3 tablespoons of the fat.
8
Add the garlic, diced tomato and saffron and cook over moderate heat until fragrant, about 4 minutes.
9
Add the fish stock and reserved mussel cooking liquid and bring to a boil.
10
Simmer the soup over low heat for 30 minutes.
11
Add the cream to the soup and simmer over moderately high heat for 3 minutes.
12
Season with salt and pepper.
13
Add the mussels and the thyme and simmer just until the mussels are heated through, about 1 minute.
14
Ladle the soup into bowls, garnish with the mussel shells and serve hot.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup dry white wine, 1 tablespoon finely minced shallots, 3 pounds mussels, scrubbed and debearded, 2 tablespoons extra-virgin olive oil, and more.

Yes, Mussel and Chorizo Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussel and Chorizo Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions