Matsutake and Shellfish Soup
This recipe is featured in The Rites of Fall
- Servings Serves 2 for dinner, 4 as an appetizer
- 2 leeks, white part only, sliced
- 1 tablespoon peanut oil
- 227 grams (8 ounces) matsutake mushrooms, sliced
- 237 ml (1 cup) sake
- 237 ml (1 cup) chicken stock
- .543 kg (1 pound) littleneck clams in the shell, scrubbed
- .543 kg (1 pound) mussels, scrubbed and de-bearded
- 1 scallion, thinly sliced, for garnish
1. Saute sliced leeks in peanut oil in heavy-bottomed pot over medium heat, 2 minutes.
2. Add matsutake and cook together another couple minutes, stirring occasionally. Add sake and chicken stock and allow to simmer together a few minutes so the broth absorbs the singular matsutake flavor.
3. Raise heat to high, add shellfish, and cover. Remove from heat when the clams and mussels have opened, careful not to overcook. Ladle into bowls and garnish with sliced scallion.