Spaghetti with Mussels & Porcini
1/2 lb. spaghetti
1/2 lb. mussels, rinsed and scrubbed
1 lb. porcini mushrooms sliced
1 small shallot minced
2 cloves garlic, smashed
2 tablespoons Peranzana Extra Virgin Olive Oil
1 tablespoon Porcini and Sage Extra Virgin Olive Oil
3/4 cup dry white wine
1 tablespoon lemon zest
2 tablespoons Sweet Butter Infused Olive Oil
2 sprigs of fresh thyme
kosher salt and Seasons Pepe e Aglio to taste
Red chili flakes to taste
Chopped fresh parsley and fresh dill for garnish
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water. Drain.
In a large skillet over high heat, add Peranzana Extra Virgin Olive Oil when hot, add the porcini mushrooms, and season with salt and Seasons Pepe e Aglio. Sauté until golden, continue cooking until the mushrooms have completely caramelized.
Reduce the heat to medium, then add the minced shallot, Butter Infused Olive Oil, garlic, thyme, and Porcini and Sage Infused Olive Oil. Cook, occasionally stirring until the shallot is translucent, about 5 minutes. Add the white wine and the reserved pasta cooking water,
and stir in the mussels.
Bring the mixture to a simmer. Cover and steam until all the mussels are opened up and cooked for about 2 to 3 minutes.
Add the pasta and red chili flakes to the pan and toss through the mussels and the porcini.
Top with parsley and fresh dill serve immediately.