Matsutake and Shellfish Soup
- Servings Serves 2 for dinner, 4 as an appetizer
Ingredients
- 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
Preparation
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.
Langdon Cook
Langdon Cook is the author of Fat of the Land: Adventures of a 21st Century Forager, which The Seattle Times called “lyrical, practical and quixotic.” Cook has been profiled on the Travel Channel, in Bon Appetit, WSJ magazine, Whole Living, and Salon.com, and his writing has appeared in numerous magazines and newspapers, including Sunset, Gray’s Sporting Journal, and Outside. He is also a columnist for Seattle magazine and has been the recipient of many grants and awards. He lives in Seattle with his wife and two children.
Photo credit: John Clark
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