2 lbs. mussels
4 tbsp. butter
1 leek (white part only), chopped
6 cloves garlic, grated
1/2 c. chopped mushrooms (prefer Chantrelle mushrooms)
2 tbsp. flour
Lemon-pepper
Dill
3/4 c. shrimp
Linguine noodles
1 tsp. oil

Steam mussels until open with small amount of water, about 5 minutes. Shell and save juice after straining it.

Cook noodles until tender with oil. Melt butter. Add leek and garlic and cook about 5 minutes. Add mushrooms and cook about 2 minutes. Add flour to thicken and dilute with mussel juice about 3/4 cup. Add lemon-pepper and dill to taste. Add 3/4 cup shrimp and reheat. Pour over warm mussels and stir.

Serve with noodles.