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1
Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns).
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2
If you see black flecks in roux it is burnt & you must start over.
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3
The amount of oil I used was equal to the amount of roux required by the recipe.
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4
For instance, the original recipe calls for 4 oz of roux.
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5
So 8 tbsp oil (I use butter) and 8 tbsp white flour.
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6
Set aside.
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7
Remaining roux freezes beautifully.
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8
Make shrimp stock.
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9
If you are using head on shrimp, set aside the heads and shells and boil with just enough water to cover.
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10
After boiling 10mins. Discard heads and shells and use the remaining shrimp stock in the amount required by the recipe.
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11
Melt Butter on medium heat.
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12
Add diced onion and garlic puree cover but stir occasionally.
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13
After diced onions are sauteed add white wine and uncover.
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14
Turn up heat to high until boiling then back down to medium.
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15
Cook 5 minutes on medium.
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16
Now stir in roux and shrimp stock and Old Bay Seasoning. Cook 3 minutes.
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17
Now add milk and heavy cream.
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18
Turn heat on high just until mixture starts to boil.
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19
Turn on medium/low, cover stirring occasionally for 5 minutes.
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20
After 5 minutes, the Sauce is ready. I turned heat to low while I prepared the seafood.
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21
Heat oil in saute pan over medium flame.
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22
Put mushrooms in cook 30 seconds.
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23
Add mussels and cook 30 seconds.
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24
Add seafood.
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25
Cook 30 seconds.
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26
Flip cook 15 seconds more.
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27
Add portofino sauce 3oz.
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28
cook until bubbling throughout.
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29
Move mushrooms and seafood to one side of pan.
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30
Add linguine to other side.
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31
Using tongs, coat pasta with sauce. (mussels should be open).
