Mussel and chorizo soup

Recipe by: Aishling Moore

This weekend’s mussel and chorizo soup is a fabulous shellfish soup to add to one's repertoire of one-pot wonders.

Mussel and chorizo soup

SERVES

4

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

20

MINUTES

Ingredients

  • 1 kg mussels

  • 3 tbsp golden rapeseed oil

  • ½ tsp fennel seed

  • 1 onion, finely diced

  • 1 carrot, finely sliced

  • 1 celery stalk, finely diced

  • 1 small bulb fennel,  finely diced

  • 3 cloves garlic, minced

  • 1 tsp rosemary, finely chopped

  • 100g chorizo, finely diced

  • 1 tsp smoked paprika

  • 150ml white wine

  • 2x 400g tins of chopped tomato

  • 300ml fish or vegetable stock

  • Sea salt

  • Cracked black pepper

Method

  1. Begin by cleaning the mussels.

  2. Fill a large bowl with water and add the mussels to the water.

  3. Using a small paring knife, remove any barnacles from the shells and the beard of the mussel.

  4. The beard is what the mussel uses to attach itself to the surface of which it grows.

  5. Rinse the cleaned mussels in a colander and refrigerate until just before cooking.

  6. Place a large heavy-based pot on medium heat.

  7. Drizzle in the rapeseed oil and warm before adding the fennel seeds. Fry for a couple of minutes until fragrant.

  8. Next, add the onion, carrot, celery and fennel

  9. Season with a little sea salt and freshly cracked black pepper and sweat to soften. Cook until the onions, fennel and celery are translucent, 7-8 minutes.

  10. Add the minced garlic and chopped rosemary and cook for about 3 minutes, stirring regularly to avoid catching.

  11. Add the finely diced chorizo and cook for 3-4 minutes before adding the smoked paprika.

  12. Turn the heat up to high and add the white wine, bring to the boil and reduce until syrupy.

  13. Add the chopped tomatoes and stock of your choosing and bring to the boil before reducing the heat to medium and simmering gently for about 10 minutes.

  14. Turn the heat back up to high and add the cleaned mussels to the pot. </p><p>Cover with a tight-fitting lid and give the pot a good shake once the mussels have been added.

  15. Cook covered for 3 minutes undisturbed.

  16. Remove the lid and give the soup a good mix, all the mussels should be cooked at this stage. Discard any that haven’t opened.

  17. Taste to correct seasoning and serve in warm bowls with fresh herbs.

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