Spanish Mussel And Chorizo Soup

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1 tablespoon extra-virgin olive oil

2 chorizo sausages (6 ounces), halved lengthwise and sliced 1/4 inch thick

1 shallot, finely chopped

1 large garlic clove, lightly crushed

1/4 teaspoon whole fennel seeds, bruised with the side of a knife

Two 3-inch strips of orange zest

Two 8-ounce bottles clam juice

One 14-ounce can diced tomatoes, with their juices

1/2 cup orzo

2 pounds mussels, scrubbed and debearded

Crusty Italian or French bread

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