Ease of preparation rating: Medium.
Yield: 2-3 servings.
Ingredients:
1 cup (240ml) dried porcini mushrooms
2 cups (480ml) water
2 tablespoons (30ml) canola oil.
2 cloves garlic, chopped
2 shallots, peeled and chopped
1 cup (240ml) leeks, diced
½ cup (120ml) heavy cream
2 lbs (900g) fresh mussels
100g linguini noodles, dry
2 tablespoons (30ml) butter
¼ cup (60ml) Parmesan cheese
Parsley, to garnish
8 cherry tomatoes, halved
1 teaspoon (5ml) dried chili flakes
2 tablespoons (30ml) olive oil.
Method:
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 3-4 minutes, tossing occasionally.
Add mushroom tea, bring to a boil and reduce by half.
Add cream and mussels, and cover.
Cook for 3-4 minutes, or until all mussels have opened up completely.
Add butter, parsley, parmesan and cherry tomatoes.
Toss everything together and cook for 2 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.
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