For 1/2 gallon Portofino sauce :
4 ounces butter
4 ounces yellow onion, diced
4 ounces roux
16 ounces milk
1 pint heavy cream
2 ounces shrimp stock
1/2 teaspoon old bay seasoning
16 ounces white cooking wine
1-1/2 ounces garlic purée
For seafood portofino :
1/2 fl ounce of olive oil
2 ounces mushrooms
3 ounces portofino sauce, cold
Linguine precooked, hot
sprinkle of fresh parsley
4 ounces shrimp
2 ounces crawfish
2 ounces scallops
6 mussels
Heat oil in sauté pan over medium flame. Put mushrooms in to cook for 30 seconds. Add mussels and cook 30 seconds.
Add seafood and cook 30 seconds.
Flip and cook 15 seconds more. Add portofino sauce. Cook until bubbling throughout.
Move mushrooms and seafood to one side of pan.
Add cooked linguine to other side using tongs. Coat pasta with sauce.
NOTE:
Mussels should be open when finished