Spanish Mussel and Chorizo Soup

Ingredients

• 14 ounce canned tomatoes diced with their juices canned
• 6 ounces chorizo sausage cut halved lengthwise sliced
• 16 ounce bottled clam juice 
• 4 servings crusty french italian
• 0.3 teaspoon fennel seeds whole with the side of a knife
• 1 large garlic clove crushed
• 2 pounds mussels scrubbed
• 1 tablespoon olive oil extra-virgin
• 2 strips orange zest 
• 0.5 cup orzo pasta 
• 1  shallots finely chopped

Equipment

• sauce pan

Directions

1. Heat the oil in a large saucepan.
2. Add the chorizos, shallot, garlic, fennel seeds and orange zest and stir over moderate heat until just beginning to brown, about 5 minutes.
3. 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.
4. Add the mussels, cover and cook until they open, 4 to 5 minutes. Discard any unopened mussels and the orange zest.
5. Serve with bread.
6. Wine Recommendation: 1995 Morgan Malvasia Bianca from California or 1994 CUNE Blanco Seco from Rioja, Spain.