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I've been wanting to make a seafood soup for a while and when I came across this recipe for a mussel and chorizo soup in the current issue of
Food & Wine magazine, I knew I had to make it.
Made with Spanish flavors, the combination of mussels and chorizo is excellent and the delicious broth — a fragrant blend of clam juice, cream, and saffron — requires extra bread for dipping.
Instead of purchasing the pricey imported Spanish chorizo, I used a less expensive, Mexican-style chorizo.
Club des Crﾎateurs de Beautﾎ
Gorgeous
Mexx
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