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Mushroom tea steamed mussel linguine
Ingredients
- 1 cup (240 milliliters) dried porcini mushrooms
- 2 cups (480 milliliters) water
- 2 tablespoons (30 milliliters) canola oil.
- 2 cloves garlic, chopped
- 2 shallots, peeled and chopped
- 1 cup (240 milliliters) leeks, diced
- 1/2 cup (120 milliliters) heavy cream
- 900 grams fresh mussels
- 100 grams linguini noodles, dry
- 2 tablespoons (30 milliliters) butter
- 1/4 cup (60 milliliters) Parmesan cheese
- Parsley, to garnish
- 8 cherry tomatoes, halved
- 1 teaspoon (5 milliliters) dried chili flakes
- 2 tablespoons (30 milliliters) olive oil.
Directions
- Cook linguini noodles according to package instructions until al dente. Set aside.
- Bring water to a boil in a sauce pan. Remove from heat and add porcini mushrooms.
- Let mushroom tea steep for 15-20 minutes.
- Remove mushrooms from water and chop, reserving both separately.
- In a large frying pan, heat oil over medium-high heat.
- Add mushrooms, leeks, garlic and shallots to hot pan. Cook for three to four minutes, tossing occasionally.
- Add mushroom tea, bring to a boil and reduce by half.
- Add cream and mussels, and cover.
- Cook for three to four minutes, or until all mussels have opened up completely.
- Add butter, parsley, Parmesan and cherry tomatoes.
- Toss everything together and cook for two minutes.
- Adjust seasoning with salt and pepper.
- Once the sauce has reached the desired consistency, remove from heat and plate in separate bowls.
- Drizzle olive oil over the top, and sprinkle chili flakes.
