Pair with Oberon Sauvignon Blanc
1 cup bacon, diced
1 lb fresh Mexican chorizo, casings removed
3 Yukon gold potatoes, peeled and diced into 1/2 inch cubes
3 shallots, diced
4 stalks celery diced
4 garlic cloves, minced
8 sprigs fresh thyme
1/2 cup Oberon Sauvignon Blanc
3 Tbsp all-purpose flour
1 qt chicken broth
3 cups half and half
2 cups Panko bread crumbs
2 tsp chopped fresh rosemary
2 Tbsp fresh parsley, chopped
1 Tbsp fresh thyme leaves, chopped
1 Tbsp extra-virgin olive oil
3 lbs mussels, scrubbed
Kosher salt and pepper to taste
In a large stockpot, cook the bacon and chorizo over medium heat until the fat renders and the bacon and chorizo are slightly crispy, about 15 minutes. Add the potatoes, shallots, celery, garlic, and thyme sprigs and cook for about 10 minutes, stirring occasionally, until the vegetables are tender.
Add the wine and cook until the liquid is reduced by half, about 3-5 minutes. Stir in the flour, making sure that everything is evenly coated, then add the broth and half-and-half. Raise the heat to medium-high and bring the soup to a simmer, stirring constantly. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
While the soup simmers, preheat the oven to 375F. Combine the bread crumbs, rosemary, parsley, and thyme in a food processor and finely chop. Spread the mixture out on a baking sheet and season with salt and pepper to taste. Drizzle with olive oil, then bake for 5-7 minutes or until golden brown and set aside.
After the soup has simmered for 30 minutes, add the mussels, cover the pot and cook for an additional 5-10 minutes, or until all the mussels have opened. Discard any mussels that do not open. Season with salt and pepper to taste. Serve in shallow soup bowls with a generous sprinkling of the bread crumbs.