Cook The Book: Ragoût Of Shellfish

1. 1

   First of all split the shrimp in half, retaining 6 halves in their shells for the garnish. From the remaining shells remove the flesh and cut it into fairly large pieces. Clean the mussels carefully.

2. 2

   In a deep pan saute a sliced onion in butter. When golden add the tomato paste, the chopped garlic, salt, pepper and the sugar and tarragon. cook for 5 minutes. stir in the flour. When thick, pour over the heated wine, and cook this sauce for 15-20 minutes. add the flesh of

3. 3

   the shrimp, the sliced mushrooms, the scallops cut into 2 rounds each, and the mussels. turn up the heat and cook until the mussels have opened. At the last minute add the reserved shrimp in their shells. turn into a deep dish, squeeze over a little lemon, sprinkle with chopped parsley and serve very hot, in soup plates.

* Per serving · 4 servings · Values may vary.

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