Show Me Your Mussels

Continuing with FCEP Step 2, I made the most delicious mussel and chorizo soup.  Oh, you thought I was kidding about the non-local thing?  Nope.  The chorizo was from Spain and they were PEI mussels.  I know Prince Edward Island sounds like New England, but trust me.  It’s not.  My Googling skillz are top-notch. 

I love mussels.  I’d take mussels over clams any day of the week.  Plus, they’re fun to eat out of the shell, quick to cook (although they take a little time to clean), and look so pretty sticking out of the soup like that.  Like castanets.  With a delicious surprise.

This really is a great soup.  So good that I’m willing to overlook the fact that a local chef (sort of) came up with it.  And that the cream was still local.  As well as the carrots.  (And an onion.) 

What?

 

Mussel and Chorizo Soup

I usually salt things as I go along, but I’d caution you to go easy on the salt until after you’ve put the mussels in.  You may find you don’t need much extra salt at all.

2-3 lbs. mussels
½ cup dry white wine
1 Tbsp. shallots, finely minced
2 Tbsp. extra-virgin olive oil
5 oz. chorizo, finely diced (about ¾ 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
¼ tsp. saffron threads, crumbled
3 cups low-sodium fish stock, clam juice, or chicken broth
½ cup heavy cream
1 tsp. fresh thyme, chopped
Salt and freshly ground white pepper

To prepare the mussels, scrub them under cold running water with a stiff brush.  Debeard them by removing any black strings hanging out from between the shells.  I like to manhandle them a little bit to make sure there aren’t any decoys in there filled with mud.  You only make that mistake once.

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. 

Source: Adapted from Steve Corry at Five Fifty-Five in Portland, Maine via Food & Wine.

Comments

[aforkfulofspaghetti]

Great flavours going on there - definitely my kind of soup!

[Ann]

We love mussels, too-- you can pretty much cook them with any base you've got handy and they'll be fabulous. Still, I think you'll be happier when your food romancing is a little closer to home. You don't fool me. :-)

[Sarah]

That sounds amazing...I love mussels!

[ntsc]

Well you could make your own chorizo in the style of Spanish, then it would be local.

I put this sausage in casings but there really isn't any reason to do so and if you have a butcher who will fresh grind pork for you then you don't even need a meat grinder.

[Adele]

I have a friend who recently got back from a trip to Spain, bearing large quantities of saffron. And I haven't eaten mussels in years.

Hmm. It may be soup time.

[sunny12]

Have you ever been to PEI? It's worth a visit in the summer. And of course the Anne of Green Gables house is there along with no less than about 1 million Japanese tourists snapping pics.

[Rachel]

Oh my goodness - this sounds delicious! Now I just need to find some mussels...

[robin]

Ohh mussels and chorizo, I love it! And though my boyfriend doesn't like mussels, I could entice him with the chorizo. Or just eat it by myself and let him starve.

[Tammy]

Robin: The soup itself is fantastic, even if he doesn't eat the mussels.

Rachel: Surely some mussels can be found in the Chesapeake Bay. Care for a swim?

Sunny12: I would LOVE to visit PEI along with Nova Scotia. I have Acadian ancestors from Cape Jack.

Adele: I do believe this soup is calling your name.

ntsc: I've always been of the mind that making sausage is one of those things I'm too lazy to do, but I've been wavering lately. Thanks for stopping by!

Sarah: Then you will love this soup.

Ann: I can't hear you. La...la...la...la...

aforkfulofspaghetti: Yeah. This might be my favorite soup ever.

[Husband]

This soup was really really good. Especially so with a good piece of crusty bread. Tammy doesn't mention it, but both the toddler and preschooler ate this soup AND THE MUSSELS! And they asked for more....shocking!

[Hillary]

This looks amazing. I just discovered how much I LOVE mussels so I know I would love this soup....oh if only I was back in Belgium.

[Sally]

I was just going to ask how the kids liked it. (Thanks Husband!) It does, indeed, sound yummy.

[Jess]

Seriously, how am I supposed to type when my keyboard is covered in drool?

And, hey, you have some competition in the sauerkraut business
http://www.breakawaycook.com/blog/archives/93

[Tammy]

Jess: The more sauerkraut, the better!

Sally: In a great tactical error, I twittered about the kids eating the mussels instead of blogging about it. I'm still working out the rules.

Hillary: I know. A big pile of Belgian fries on the side would have made this perfection.

Husband: Definitely a Twilight Zone kind of day. So now the Toddler eats bread, jam, and mussels. Our pediatrician will be so proud.

[melissa]

I love soup. I love chorizo. I love mussels. I need to make this.

and I agree, mussels > clams. except I have a soft spot for those really big new england stuffed clams my mom used to buy frozen when I lived in new hampshire. *memories*

[beth]

this soup was wonderful! thanks for the recipe. you really can't go wrong with chorizo and mussels.