INGREDIENTS
1 head garlic
1 small onion
1 1/2 tsp. mild smoked paprika
1 tsp. ground coriander
1 tsp. ground fennel seed
3/4 cup extra-virgin olive oil
1/2 lb. chorizo sausage
1 bunch kale (about 8 oz.)
2 lbs. mussels
3 cups fish stock or clam juice or water
6 TBSP unsalted butter
Freshly ground black pepper
DIRECTIONS
In a food processor, blend garlic, onion, paprika, coriander, and fennel.
With motor running, drizzle in a 1/2 cup olive oil.
Blend until a fine paste forms (you may need to add a bit more oil).
Place a large stockpot over medium heat.
Add sausage and cook, stirring occasionally, about 5 minutes, or until fragrant.
Stir in spice paste and cook 2 to 3 minutes more, or until color changes slightly and raw onion aroma has dissipated.
Stir in kale until just wilted.
Stir in mussels and stock.
Increase heat to high and bring mixture to a simmer.
Stir once more and cover tightly.
Cook 4 to 6 minutes, or until all mussels have opened (discard any mussels that haven't).
To serve, divide mussels and kale among 4 large soup bowls, using a slotted spoon (leaving broth behind).
Whisk butter into broth, add black pepper to taste, and ladle into each of the bowls of mussels, dividing evenly.
Drizzle with about 1/2 TBSP olive oil each, and serve with toasted country bread.
