Name: Spanish Mussel and Chorizo Soup
Yield: 4
Ingredients: 1 tablespoon extra-virgin olive oil; 2 chorizo sausages (6 ounces), halved lengthwise and sliced 1/4 inch thick; 1 shallot, finely chopped; 1 large garlic clove, lightly crushed; ¼ teaspoon whole fennel seeds, bruised with the side of a knife; Two 3-inch strips of orange zest; Two 8-ounce bottles clam juice; One 14-ounce can diced tomatoes, with their juices; ½ cup orzo; 2 pounds mussels, scrubbed and debearded; Crusty Italian or French bread

Heat the oil in a large saucepan. Add the chorizos, shallot, garlic, fennel seeds and orange zest and stir over moderate heat until just beginning to brown, about 5 minutes. Add the clam juice, tomatoes and 1 1/3 cups of water. Cover and bring to a boil. Stir in the orzo, cover and cook until barely al dente, about 8 minutes. Add the mussels, cover and cook until they open, 4 to 5 minutes. Discard any unopened mussels and the orange zest. Serve with bread.

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Spanish Mussel and Chorizo Soup

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